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I am planning on using a whole chicken to make a batch of chicken broth, which as I understand is made using the meat as well as bones and vegetables and various seasoning's. From that, I will take the meat off the bones and could I then use those bones to make a chicken stock? Should I roast the bones first? I just worry that all the flavour will already be gone from bones as they were used in the broth.

Thanks to anyone who answers!

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What are you planning to do with the meat? The process of making a strong broth will leave you with both meat and bones that are not useful for much else. –  Anthm Jan 24 at 21:15

2 Answers 2

I don't think you can re-use the bones and expect to get a good product, no.

But I wouldn't use a whole chicken to make stock in the first place. Use necks, backs, and wings instead -- much cheaper! You can roast the pieces first if you'd like, or not. You'll get different results, both good.

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If you actually made a quality broth with your meat and bones, you will have extracted the vast majority of the flavor and gelatin from both.

There will be very little point to making a second stock from the same bones, as they should have little left to give.

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