Turkey & Bones

Warning, this post contains pictures that may be disturbing to vegetarians. Read on at your own risk.

Ok, so the pictures weren't that risky, but some people just don't like turkey neck, and what I had the other day was a serious amount of just that.
We bought a package of turkey necks from our favorite farmers market vendor, DiPaola Turkey Farm. In attempting to find a picture or a website to link to, I just discovered that they're a pretty popular operation, endorsed by the likes of Ed Levine, but that they have no website so you'll have to make it out to the market to see them yourself. They're usually frying fantastic sausage, so they shouldn't be hard to locate.

In an attempt to wean myself off all sausage all the time, I wanted the necks to make soup. Simmering for several hours with onion, celery, carrots, and bay, I got a couple of quarts of a nice stock (not too rich, should have used less water), and found myself the next morning at 9am contemplating a bowl of boiled necks. Like a good Jewish cook, I can't leave a carcass alone until I've stripped it down, so 45 minutes later I had this:
Now what shall I make? Tacos?

Unknown Stock

I bought bird bones for soup from a farmer's market stall that sells chickens, ducks, pheasants, and game. No idea whose these particular bones are, so I have no idea what stock I've just made. Any thoughts? (Picture after the jump, for the squeamish.) I have lived with so many vegetarians that I sometimes try to hide my cooking of meat like a guilty secret. Jill, however, came home and immediately demanded a look at the dead animal in the pot, so what do I know?
Update 5/7/08: Just made some risotto with the mystery stock, and it was very good, rich enough that I think it might have been duck.