Hi again all. I have a question that someone out there may have an answer for. I have spent the last 2 days making a humungous pot of chicken stock, i.e., 10 lbs. chicken leg quarters, white onion, celery, carrots, garlic, thyme and, of course, water. I simmered it for 5 or so hrs, let it cool, strained it thru a double layer of polyester fabric (made sheers for a bedroom once and had left over material, so . . .) then reduced the broth and it's tan in color. Don't misunderstand, it tastes wonderful but I notice that Campbell's chicken broth is yellow as is Swanson's. I just wonder why mine always turns out tan. Any ideas?