FoodBanter.com - View Single Post - To brown or not to brown? Using uncooked chicken backs & wings for soup.

Peter A

In article .com>,
says...
> 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?
>

There's no "should" - it's a matter of your preference. Browning gives a
darker stock and a different flavor.

--
Peter Aitken