Makes 2 quarts (about 4 servings) This faster-cooking recipe skips the roasting, and uses chicken or turkey bones for a lighter broth. You can get bones from your butcher, or save the bones when you make chicken or turkey, and freeze them until you have 2 pounds. Include necks and, if available, feet, which are very high in nutrients and collagen; it’s also a good way to use all parts of the animal. Serve this simple soup as is, or use as a base for chicken or vegetable soups.