can we talk broth?

[tulipmama]

i have made chicken stock 4 times now and am wondering about differences in color i see.

i have started to cover it so as to prevent as much liquid loss, but when i cover it, i notice that the stick comes out darker and some of the skin and onions look a little burnt almost. is that bad? should i always keep it uncovered?

should it be a light yello (like the first time i made it, cooking for 7 hours only) or is a deep dark brown/gold color okay (like it looks if i leave it on all night covered)?

[caedmyn]

I think the darker color is because it's more concentrated, or simmered down more. It'll probably have a stronger flavor, but that's all.

[JaneS]

Are you boiling it or simmering? I like doing mine at barely a simmer. Yes, it gets darker as more minerals leech out of bones. This is a good thing.

[RidentMama]

I find that the darker the stock, the richer the flavor. I made a gallon of stock this past week and it's pretty pale, so I've been using it to roast chicken in...it ends up being a darker color and more flavorful after that (I strain it back into a jar and seal it).