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?