I have a good amount of raw chicken backs and wing tips in the freezer
that I saved from whole chickens that I cut up myself.

I've made soup and stock from raw chicken, cooked chicken, roast
chicken carcasses, and a combination of all, but not from just these
end pieces.

Should I brown them first?
If you brown them first, then how?

I'd like to make something special, and I'd hate to waste this good
stuff.
Thanks for your suggestions.