How do I keep the cost of white stock down? Chefs will often say while meat on the bone is preferred, chicken bones are used because it's more cost effective. Sooo, where I'm I getting the bones FROM? Bones from roasted dishes I don't throw away? Bones from thighs I cut away and freeze? Chefs! Sorry. "Didn't mean to yell." Where are these bones coming from? What kind of bones are best? Just asking.