In article >,
Melba's Jammin' > wrote:

> I never brown my chicken for soup.

Neither do I. I also chuck turkey carcasses after getting the meat and
dressing out of them. I don't like the fried or roasted taste of poultry
in stock. I didn't mention my preferences in my original post.

> I always brown my beef bones for
> soup. Go figure.

Beef bones are outrageously expensive here. They used to give them away.
I'm reduced to browning the hell out of a cut of meat and simmering it
for several hours for stock. Well...I also enjoy the meat.

leo

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<http://web0.greatbasin.net/~leo/>