Of course!! In fact, whenever a poultry vendor could provide bulk packs of necks and backs of chicken and turkey, I'd sheet pan it up and roast it as a prep for making a brown poultry stock. Once nicely browned, it'd go in stock pots for a long slow simmer. Then I'd strain it, add roasted onion, carrot, and some parsnip. Put it back to a slow simmer, then strain again. I'm not sure what you mean. It's used as a basic stock, but it certainly has some limitations.I think it's far more rich than a boiled chicken stock, and, as such, more flavorful. Clients, however, would not want to be served chicken soup with dumplings that was not golden and clear. Given certain parameters and preconditions, using the stock for a soup similar to French Onion may be palatable. Versatility is very subjective. I've always found a roasted poultry stock far more versatile than a basic simmered poulty stock.