Hey there! Thanks for inquiring. It depends on what type of chicken stock you are looking to make. The darker you want the stock, the more caramelization you are going to want to achieve. This will transfer over a lot of flavor and color. Caramelize them in the pan you are using to make the stock if you can, but if not, deglaze the pan that you sear in, then add that to the stock pot.
Sorry so abbreviated, I am walking out the door of my resturant.
I will be in touch soon..feel free to ask as many questions as you would like! Thanks for the interest! I plan on adding a ton more information to my page, just havent had time lately.
Chef Brian
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