Why is my chicken stock bright orange?

[winnybella]

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

You're welcome

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

pleeeaaase....

i reckon it's the onion skin

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

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

did you tie any herbs up with string at all?

drop a felt pen into it?

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

no, no, no.

Very odd.