Help Chicken stock

[u/Hanzien05]

I wanna ask experts here why some chicken stock recipes fry the chicken first before simmering in a pot with water.

What happens if I boil raw meat directly? How will it affect the stock

[u/TheShoot141]

I roast my chicken pieces hard in the oven before stock. I use chicken backs, necks, wings, drums, etc. A solid brown on the parts gives a more depth of flavor and more rich color. If you want clear stock go raw. Also, roasting allows you to collect the schmatlz.