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Man, dark roasted chicken frames are deffo the way forward... Have never eaten a chicken stock with such a wonderful depth of flavour, unless it was a very well prepared chicken pho at a great Vietnamese place...
I'll never make chicken soup any other way ever again... Thanks for pushing me over the edge, I thought it was a lot of work for not much pay off... But... Nom...
deleted-
Yeah - I wish I had one of those huge stock pots so I could make bigger batches. I actually think it's the same for all the ingredients of stock soup, you want to take them all towards being overdone to get that extra flavour out of them but bones especially. I've seen people smoke them as well but no idea if thats better/worse.
Tenderloin
Ha - I had charred pineapple from making Poke the other day. Was pretty much chuck it in a blender kind of option and the reduce/thicken it up.