Onion Skin Into Stocks

There's 2 types of chicken stocks... a white stock and a brown stock (or dark chicken stock). The white stock is done with raw chicken bones where the brown stock is done with roasted chicken bones (and often some of the veg too) in order to infuse a richer flavour and darker liquid.

White stocks are a crapload easier to make (simply throw everything in a pot a boil away) but often lack the rich colour so a little trick to saving time by not having to roast the bones etc for an hour is to simply throw in the onion skins into the stock. This will act as a natural colouring agent and will deliver a colour similar to the below stock.

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Dark Chicken Stock
Photo: Tim Elwin