Hi all, new here and have a couple questions. want to make a broth/ stock as an injection for juiciness and flavor in my competition bbq chicken. Do I start with a deboned raw chicken bones or is it okay to debone an already cooked or boiled chicken? Going to roast the bones btw. I want to make a finishing glaze for the chicken that will make it have a better presntation and also accentuate the bbq chicken flavor. I have boiled chicken thigh meat and the backbones then added salt and butter, its okay but looking for better. Sould I try some knorr or other chicken base powders?, the juices need to be clear as possible within the meat when cooked. Any an all suggestions for a glaze and or broth/stock to make my chicken better appreciated.