I just made a stew out of this and that in my French oven, including some chicken legs. I slow-cooked the stew for four hours, so the meat is nice and tender and slides right off the bones.
Can I actually do anything else with these bones? Whenever I roast a chicken, I boil down the carcass for stock. Since these bones have already sort of been through the same process as preparing stock, I wonder if it would be useful to try boiling them down for stock. Would there be anything nutritious left in them, or would all the good stuff have gone into the stew I just made?