so last night after roasting a bunch of chicken thighs, i made chicken stock. all i had were a couple pounds of roasted chicken thigh bones, an onion, and water. cooked for about 7 hours. i strained the finished product through a colander and an old, clean, t shirt. the resulting stock is the color of beef broth, and very clear. it tastes very very good, however i dont understand why it is so brown. is it because the bones were from a roasted chicken? the amount of water was reduced by about half by the time i was done, because i dont have a stock pot so i used a very wide dutch oven. the large surface area caused quicker evaporation, is it dark just because it is such concentrated stock? i had it on a bare simmer the whole time.... thanks.