On Feb 15, 8:24?am, Peter A > wrote:
> 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.

No different flavor... chicken backs (yoose may call it "back" but
it's SPINE) regardless whether browned will always produce bitter
SPINAL CORD flavor. The first thing I do with chicken is cut away the
back bone and toss it in the trash. Even when I roast whole chicken
I cut out the back bone and truss. I think it's disgusting to serve
chicken with the spine still clinging... all that spinal fluid oozing
into the surrounding meat... and yoose stupid CHEEP *******s prepare
spinal fluid soup. BLECH! Why don't you include the feathers too,
imbeciles.

Sheldon