DH deep fried a turkey and I am making stock from the carcass. But, as I'm doing it, I'm wondering if it's ok? When you deep fry a turkey, the skin gets very deep, dark and crispy - just shy of being burned. The outside bones (like the wing tips and the tips of the leg bones) are deep, deep dark brown - again not burned but pretty darn close. Anyway, I'm wondering if it's ok to make stock with? I've started it and because the bones were so roasted, the stock is very dark already. I've only ever made stock from raw bones so I'm not sure how this works. TIA for any thoughts!