Chicken Stock question

I have made chicken stock by following the directions in NT -- using a fresh chicken. I let it simmer for 24 hours. By the end of this time, SF says that you can eat the chicken but we dislike the taste of it by then.

Do any of you roast your chicken, use the meat and then use the bones for stock? If so, how would you compare the taste to the stock made with the fresh chicken (if you have tried that method also?).

It seems such a waste to use the fresh chicken since we don't enjoy the meat in any form after that time -- I could use it in soup, no doubt, and it might not be so bad.

Any comments?

Thanks.

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