Just wanted to share what we do with our bones and carcass from Chicken & Turkey.
We smoke and grill a lot of Chicken and Turkey. When we do, we always smoke everything (Neck, backbone, etc...) We save the bones and extras in the freezer until we have enough to make a pot of stock.
We toss in all of the defrosted parts into a stock pot, add enough water to cover everything with about an extra 2" of water. Toss in a couple bay leaves and a qtr cup of red wine vinegar. Let it slow cook on low for 30 hours, strain and freeze in containers or ziploc bags.
It makes for a great starter for homemade soups, we use it for cooking pasta to add a bit of smokey flavor to the pasta.