TAN Chicken Broth????
- caiatransplant Feb 14, 2013 03:20 PM
Hi again all. I have a question that someone out there may have an answer for. I have spent the last 2 days making a humungous pot of chicken stock, i.e., 10 lbs. chicken leg quarters, white onion, celery, carrots, garlic, thyme and, of course, water. I simmered it for 5 or so hrs, let it cool, strained it thru a double layer of polyester fabric (made sheers for a bedroom once and had left over material, so . . .) then reduced the broth and it's tan in color. Don't misunderstand, it tastes wonderful but I notice that Campbell's chicken broth is yellow as is Swanson's. I just wonder why mine always turns out tan. Any ideas?
You've probably got some (or all) roasted bones in there. Using roasted bones produces a darker color. There are some folks who like the stock from raw bones better (though no partisans of the store-bought stuff!), but I think more people prefer the flavor of a stock made from roasted bones so if that's what's coloring your stock you can be happy.
It is amazing the positive impact of roasting. My roasted vegetable stock has deeper flavor than many non roasted chicken or beef stocks. Add roasted chicken bones and it is sublime, but definitely not the same color as canned or boxed stock.