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- #2,071
I'll use the bones for stock regardless, - we actually set aside "smoked" bones for stock for things like gumbo. Brick roux is wonderful, don't get me wrong, but having bones from smoked chickens to render into stock makes sure you don't water down all that effort with a neutral base.May as well if their other fate is just compost
/edit though there is almost no "smoke" flavor in the bones. Its VERY subtle.