Chicken Broth

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      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

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