I'm doing a standard chicken stock at home, just wondering what's the proper color as whenever I made it before, it tasted too mineraly or organy.
I followed a standard recipe where the veggies(celery, onion,carrot,garlic)+chicken bones are roasted and deglazed with a bit of white wine(non alcoholic). I know I'm meant to use a red wine for a brown stock but didn't have it. Simmered with peppercorns and a couple of bayleaves until veggies were mushy and bones snapped very easily. I skimmed foam off periodically, but it's still very cloudy post defatting. I have seen pictures online where the stock is a very clear golden color.
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