I do this when I get a roast chook (also at some carrot, onion and whatever else is wilting in the fridge), but the resulting stock isn't as flavourful as a ded

I do this when I get a roast chook (also at some carrot, onion and whatever else is wilting in the fridge), but the resulting stock isn't as flavourful as a dedicated chicken stock. I think since the bones have already been cooked, they've leeched some of their flavour into the meat. Also, there's just not enough quantity of bone from one (small) roast chicken (unless you're making a small amount of stock)