One a day, plus iron

I can make stock. I usually don't. Why? Because it's 2 to 2 1/2 hours of cooking, plus straining, skimming, etc. I then need to store it. It's much easier to buy some low sodium stock at the store. And we don't buy "store brand."

Personally, I'd recommend a mire pois and some herbage in your stock. It results in a much fuller flavor.

Dark meat has a higher fat content than white meat, so more flavor. Dark meat has more connective tissue, so more collagen and lip-smacking goodness. Personally, I like both.