Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Feb 14, 2013 03:20 PM

TAN Chicken Broth????

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?

  1. Click to Upload a photo (10 MB limit)
  1. 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.

    1. Can't speak to why Campbell's and Swansons are yellow. But, my homemade stock is tan, definitely not yellow.

      1 Reply
      1. re: CanadaGirl

        Same here. Tan. Maybe Campbell's & Swanson uses yellow chickens. ;)

      2. Cool!! I feel better now. Thanx!

        1. 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.