Not what you're thinking of. I'm talking about the vegetable ends (throwaways), chicken/turkey bones, gristle, fat and skin. When I start prepping a chicken or turkey I take the excess cut off fat, onion "heads", celery and carrot discards and put them in a stock pot with water on medium low, salt as desired. I cover and turn off the burner at night then restart it in the AM. As the bird is consumed I add the bones and other throwaways plus more water as needed, (I generally strip the leftover meat from the bones on the second day). Continue cooking for another day or two, strain the cooled liquid into a container and refrigerate overnight. When it has set, skim the fat from the top and what you have left is a chicken or turkey gel. Put the gel in ice trays and freeze, then wrap the frozen, homemade "bullion" in plastic wrap.