Wanted to know if anyone can help. I am needing to cook ahead a lot of chicken for casserole recipes. I want to also have the stock. The best solution I came up with is to steam the whole chickens in a clam steamer instead of roasting them so that I am able to retain the stock. I am not sure if this method will work and also plan to use it to cook several birds at once to save time. If anyone has helpful information, please reply. Thank you.