cybercat wrote:
> That fat hen was so lush and fragrant and savory that I HAD to make stock,
> gel or not. It is the most gorgeous stock I have ever seen, a golden color,
> a little cloudy, just perfect. I just reboiled and strained it, and it just
> hit me that it is more YELLOW than my many other stocks have been, and the
> first time I have used this brand of chicken.
>
> Is it dyed?

All meat is dyed, by the diet the animal ate... the pigments in it's
feed will affect the animal's coloring, the animal mostly stores those
natual colorants in it's skin and fat... imagine the color of your
stock if instead of yellow flower petals and carrots that chicken's
feed contained beets. A lot of ordinary everyday foods are color
enhanced with natural ingredients, like how turmeric is used in
prepared mustard, otherwise it would be dull gray. I sometimes add
tumeric to my stock, makes it prettier the same as when added to rice.
But I seriously doubt that Perdue dyes it's chickens after they're
slaughtered, unless you bought one of those preseasoned types.

Sheldon