Melba's Jammin' wrote:
> 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.

I'm there with ya. Chicken (parts is parts) goes into the pot without
browning first. But beef bones, absolutely brown them. Makes the stock
darker. No one really wants "dark" chicken stock, do they?

Jill