I’m planning on making some stock overnight in the slow cooker. I’ll have 2 carcasses - one roast chicken carcass, which I’ll strip before putting in the slow cooker. The other is currently raw. It still has a fair bit of meat on it.
I’m assuming it’s ok to strip the chicken in the morning and use the meat in soup?
Or is it better to roast the carcass first and strip the meat off before making the stock?
Thanks!