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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 seasonings. After that, I will take the meat off the bones. 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!
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.
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.
