I accidentally made the best chicken/turkey stock. The scawny cooked turkey leg
my sister gave me to make soup with yielded a so/so stock,even with the usual carrot/onion additions. . It was OK, not too exciting, so I added a few cups of boxed organic chicken stock from Whole Foods. That helped some . Then, realizing I had practically no meat for my soup, I bought a whole chicken and simmered that in the stock. Result: a rich, wonderful stock . My question: do I have to do this to get the rich tasting stock I love so? I know Edna Lewis recommends making chicken stock by first browning the parts in the oven. I have never done this, and I wonder if that would get me that rich flavorful taste of the stock I made. . Any ideas? It seems kind of odd to have to make chicken stock by simmering a chicken in chicken stock. Thanks.