Chicken bones

Also called: Lafo digaag (Soomaali) · Os de poulet (Français) · عظام دجاج (العربية)

What to look for

Backs, necks and wing tips make the best stock; butchers often sell them in bags or will set some aside if you ask. They should look pink, not grey, and smell clean. Wing tips and feet give the broth extra body.