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Why is my chicken stock bright orange?

(9 Posts)
winnybella Mon 19-Sep-11 16:31:20

I made it with chicken legs, carrots, leeks and an unpeeled onion- I always put that in as onion peel gives it a lovely yellow colour.

But this is bright orange! I used organic veg this time- could it be that the carrots have more beta-caroten in them or something confused

rubyrubyruby Mon 19-Sep-11 16:32:47

Message withdrawn at poster's request.

winnybella Mon 19-Sep-11 16:40:11

You're welcome smile

Now, is anyone else willing to solve the mystery of orange stock?

winnybella Mon 19-Sep-11 16:42:30

pleeeaaase....

AuntieMonica Mon 19-Sep-11 16:42:38

i reckon it's the onion skin

i've used onions when dyeing eggshells, and perhaps the carrots were that little more oranges too?

winnybella Mon 19-Sep-11 16:44:58

I know, but I have always used onion peel, and sometimes even two.

What's odd as well is that when I took it off the hob and removed all the veg (including the peel) it was a lovely deep yellow. When I came back to it, it was very orange hmm

AuntieMonica Mon 19-Sep-11 16:46:19

did you tie any herbs up with string at all?

drop a felt pen into it?

Happygomummy Mon 19-Sep-11 16:52:01

Was it Tango-ed? Have you seen a funny looking bald man wearing a nappy who is very orange himself?

winnybella Mon 19-Sep-11 17:01:58

no, no, no.

Very odd.

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