Hi everyone. I made some chicken broth from the back bone and a few
of the other bones from a garlic rosemary chicken. I added some
carrots and onion as well as some bay leaves, celery powder and
garlic powder to the mix to give it some flavor. Well when it was
done simmering, about 3 hours on the stove top, it looked like a beef
broth becasue it was so dark in color. It smells great and never
burnt so does anyone know what could be causing the dark color? And
is this safe to freeze and use in later recipies?

TIA, Maya in San Diego