Given the background description of some cooking related query, summarize the question into a title

Let me give you an example: I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
The answer to this example can be: Tips for grilling duck legs?
Here is why: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query

OK. solve this:
I need to make chicken stock so I bought a 3 lb fryer chicken today. Obviously my plan was to roast the chicken tonight, take meat off the bones and then use the carcass to make the stock tomorrow. My roommate, however, is begging me to make my chicken and sausage gumbo. To do this, I usually boil the chicken whole in a large pot of boiling water for an hour, take out the chicken, use the water as the base for the gumbo, add the chicken to the gumbo, and discard the bones. I really need chicken stock though. Can I make the gumbo tonight and then boil the carcass again tomorrow to make stock? I'm worried the stock will be weaker in flavor since the bones already went through a similar process, but maybe its no different than roasting it. Anyone have experience with this?
Answer:
Submerging chicken carcass twice