For poultry stock, we want a rich, dark-brown stock. One excellent trick is to use the oven to prepare the ingredients for the stockpot. If you're making stock from scratch, first roast the bones in a very hot oven until well browned. A mix of poultry bones is great such as, chicken, turkey and duck. Put the roasted bones in your stock pot and cover with water; then, leaving only a tiny amount of fat in the roasting pan, put your coarsely chopped onions, carrots, celery, peppercorns, maybe a bay leaf or two and herbs in there, and roast them until well browned, too. Now you can add them to the stockpot, along with plenty of water to cover everything to a depth of at least two inches. Deglaze the roasting pan by adding � cup of water, scraping up the brown bits from the bottom, and then add this to your stockpot. Bring the stockpot to a boil, skimming the scum off the surface until no more forms, and then reduce the heat. Simmer slowly for six to eight hours. Finally, strain, cool in shallow pans, remove all fat from the surface, and refrigerate.
