I generally use a value package of wings to make stock, and it turns out great - gels nicely, has good flavor. I'll also use backs from chickens that I butterfly or cut up before roasting, but I have been reluctant to used cooked bones because I rarely roast a whole chicken with just salt and pepper and other "normal" stock ingredients - I tend to use strong flavors like garlic or lemon. In particular, I use a Cook's Country recipe for lemon roasted chicken when I have dinner guests pretty frequently, and it calls for a butterflied chicken to be roasted on high heat submerged up to the thighs in a stock and lemon juice mixture. I'd like to be able to use the carcass that's leftover for stock purely out of economy, but I'm concerned that the resulting product will have a lemon flavor. Same issue with very garlicky roasted chicken. Thoughts?
Thanks for your input all!