I want to have waffles with chicken & gravy for dinner. I have a whole 3 1/2 lb. chicken. I don't need the skin to be brown or crispy since I will only be using the meat. (I know I'll need to add extra (canned) stock/broth or even a bullion cube or two--Belgian waffles soak up a lot!) Should I cut bird up and simmer? Blast-roast it and then remove meat and simmer bones? I'd like maximum chicken flavor in the broth before I turn it into gravy.
Thanks very much!