I've done a bit of searching around on this and figured it was best to ask the smartest cooks I can find...so here I am:
It's not uncommon for us to pick up a roast chicken from the grocery store for a last minute meal or to take to work for salads or whatever. I've grown up with my parents using the Christmas Turkey carcass for stocks. Naturally, might as well use the chicken carcasses for stock.
So, based on my own intuition and the searching I've done, it would seem that the resultant stock may be slightly less flavourful and have less mouthfeel (due to some/much of the gelatin already being cooked out in the roasting process) but otherwise it sounds like it's good to go.
The only caveat, although I've not been able to find anything to support this anywhere, was a comment from a high level French chef at a series of cooking classes that I once took. He said it was unsafe to reuse the bones in such a fashion. When I asked him about it, he said that it can lead to Creutfeld-Jakob Disease (CJD). That's a rather specific thing to state without getting it from somewhere...but I didn't have time to ask him where he got that from.
Any thoughts? I can't find anything in a reasonably quick googling of the matter to support that (but that doesn't make it wrong).
And, more specifically, any (other) issues with using the roasted poultry carcass for stock?
