Farmer Jon
Sous Chef
I have made chicken stock a few times and did everything right and it turned out perfect. So I know I know how to do it.
Now the last time I made it I had a bunch of old chickens in the freezer that got freezer burn. I thawed it out and cut off the worst freezer burned parts and cut them all up. I shoved as much chicken in the pot as I possibly could. Ended up using to pots. I know I used way too much chicken but I had to use it up and didn't want to waste it. When it was all done it was really dark. Is this because of the freezer burn? Or is it super concentrated because I used way too much chicken. It tastes just fine.
I put it in jars to can. The first jar is a little dark then it gets darker the closer to the bottom of the pot I got.
Now the last time I made it I had a bunch of old chickens in the freezer that got freezer burn. I thawed it out and cut off the worst freezer burned parts and cut them all up. I shoved as much chicken in the pot as I possibly could. Ended up using to pots. I know I used way too much chicken but I had to use it up and didn't want to waste it. When it was all done it was really dark. Is this because of the freezer burn? Or is it super concentrated because I used way too much chicken. It tastes just fine.
I put it in jars to can. The first jar is a little dark then it gets darker the closer to the bottom of the pot I got.