How to Bone a Chicken, Turkey, or Other Bird, Part 2

You're done! You now have a boned chicken, ready to be put to use, and a pile of bones that will be perfect for making stock.

If you are making Italian style broth, boil the carcass with beef (shanks, brisket, or similar cuts), and a piece of spongy bone. Start with cold water, and add to the pot half an onion spiked with a clove, a small stick of celery, a small carrot, and a small bunch of parsley. Seaon to taste with salt and a few peppercorns, and simmer the broth, skimming the foam that rises to the surface, until it's done, about 2 hours. It will be perfect with pasta (especially bits), or with tortellini.

Another option would be chicken soup.