In article .com>,
"daveyj" > wrote:
> 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 never brown my chicken for soup. I always brown my beef bones for
soup. Go figure.
--
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