Usually when making a chicken stock I just boil up some chicken wings/legs with some veggies. The other day when cooking with my brother he added roasted lamb bones to the strained chicken stock when making a lamb jus.
This got me thinking why I don't roast the wings/legs when making a chicken stock, and why he didn't just add raw bones to the chicken stock.
So should I roast my chicken bones before boiling them up for stock? And can I add lamb bones to my stock raw?