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!