Opinion on Quail and Sausage gumbo UPDATE(Pictures added to OP)

Im cooking a Quail & Andouille gumbo this weekend. Going to cook three full birds down then pull the meat off at the end. Do you suggest adding straight water to the roux as needed or chicken stock?

eta: to add picture

Roux getting there



Raw bird with bones added directly to roux with trinity, adding water as necessary:



pIcture after sausage and garlic and about 2 cups of broth added:



Finished product