Nigella's Chicken Soup - why did mine come out grey instead of golden?

[spacedonkey]

Where does the golden colour come from? When I make chicken stock, it tastes nice but it's a sort of dishwater colour

LOL I buy kosher ones as they seem to have a nicer flavour(its the way they are killed) , not normally old I dont think !!!!!! If not go t a good butchers and ask for a good qaulity. I think agood qaulity does make a difference to the flavour and nutrional value.

I usually buy free range or organic ones, but I should think there will be a kosher butcher nearby. Thanks for the tips!

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Does the golden-ness come from the bouillon then lisalisa?

perhaps nigella has issues with colour.

boiling fowl you can get from Halal or Kosher butchers .. they are old stringy birds

mine always comes out golden (but I make it from left over roast chicken carcass) and I don't know why

Spacedonkey - the Marigold stuff isn't that golden when you make it up. Must be the chicken!

I used a leftover chicken carcass from the roast - and it was a lovely big corn fed organic bird too

I am going to experiment with a) whole unpeeled onion and b) caramelised onions. Will report back.

nah just bung it in ... add onion, carrot batons, celery, salt, pepper, bay leaf

and simmer it for hours .. at the last half hour add a chicken stock cube (maybe that's the difference?)

I reckon it must be the stock cube/powder then - that's the only thing I didn't use when I made it!

i know that if you boil stock rather than simmering it wlil never be clear - perhaps it also affects the colour?

I always put an unpeeled onion or two in mine, (with carrot, celery, leek, parsley stalks, or whatever else I've got spare) and it still comes out greyish! tastes good though

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