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aem aem is offline
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Default To brown or not to brown? Using uncooked chicken backs & wings for soup.

On Feb 14, 6:22 pm, "daveyj" > wrote:
> 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.


When you cut up your chickens you can also save the necks and gizzards/
hearts for stock making.
>
> Should I brown them first?
> If you brown them first, then how?


I don't brown them for normal stock making. You could, but whether
you gain or lose flavor from it is arguable. -aem