Brown Stuff on Chicken Stock Parts

https://imgur.com/a/U6jGX7j

Can someone please explain what the brown stuff is on these chicken parts used to make a stock?

The bones/neck/wings/feet were well rinsed and they were not roasted. The stock tastes good and is clear after 4.5 hours on the stovetop, but I've never had this brown stuff.

Thanks, Folks.

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