Using Chicken Broth bones for chicken stock? I am planning on using a whole chicken to make a batch of chicken broth, which as I understand is made using the meat as well as bones and vegetables and various seasonings. After that, I will take the meat off the bones.  Could I then use those bones to make a chicken stock? Should I roast the bones first? I just worry that all the flavour will already be gone from bones as they were used in the broth. 

Thanks to anyone who answers!
I don't think you can re-use the bones and expect to get a good product, no.

But I wouldn't use a whole chicken to make stock in the first place. Use necks, backs, and wings instead -- much cheaper! You can roast the pieces first if you'd like, or not. You'll get different results, both good.