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Never made broth *that* color before....

post #1 of 4
4/16/10 at 5:41pm
Thread Starter 
I made some bone broth (chicken) and it came out SUPER dark - almost a brown/red color. Usually mine is a yellowy color. There was an extremely thick (but soft) layer of fat on top. We used the same stuff as always, the only difference this time is that the celery wasn't organic.

Is that ok? It is the base of tonight's soup...hopefully it's ok.
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post #2 of 4
4/16/10 at 7:34pm
did you use onions? Did you leave the skins on? Onion skins will color the broth much darker than broth without.
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post #3 of 4
4/16/10 at 8:57pm
Thread Starter 
My DH figured that out at dinner. We used red onions this time b/c it was all we had. I felt pretty stupid then, but at the time I was really wondering what was wrong with my broth! I made elk soup for dinner. It was pretty good.
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post #4 of 4
4/17/10 at 11:25am
glad you figured it out and enjoyed your broth. I get all ranges of colors from pale yellow to caramely brown depending on how many onions and skins I use.
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