While in theory each bird could have been made into its own separate stock, it would have been a giant hassle, and I don't have enough pots. A duck stock, especially, benefits from roasting the bones first. But in the interest of ease, I cooked them all together from raw parts, aiming for a clear, light poultry stock. First I separated the feet from the rest of the parts and covered them with boiling water--after a ten minute soak, the outer layer of scales on the feet were easy to peel off.