I know this isn't a question about the EGG but it is cooking. I want to make my own Chicken Stock. I am keeping the necks and backs of the chickens from when I make Spatchcock Chicken. Can I use the carcass of the Chicken as well ? Are the backs and necks enough for flavor ? I know to add the carrots, celery, onion, and herbs, etc.
Canoga Park, Ca.