To be honest, stewing a whole chicken for only 1.5 hours is not going to get all of the flavor from it, but I'm with the crowd that says roast first. I make my stock from leftover carcasses of grilled or oven roasted birds, then I roast all of the wing tips I've collected (we have wings fairly often, and take them to group beach days too - my Coconut Lime Wings are quite popular) and put the whole kit and kaboodle in the stockpot. I've found that the wing tips seem to carry a lot of chicken-y goodness. I'll be doing that later this week as a matter of fact. We are roasting a chicken tomorrow, so I'll have that carcass and about 3 or 4 pounds of tips.
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Rick
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