Is my chicken stock okay? Dark green, first time trying.

So, I’ve recently moved house and always wanted to create my own stock with left over waste. Although I left everything last minute. And missed out some herbs I’d have liked to have added.

I used chicken skin and bones with six thighs, which probably isn’t enough. Then substituted that with and extra carrot (two in total), celery x2 sticks, white and red onion, black peppercorns, thyme sprigs and garlic.

End result can be found here. I’d this okay to keep? It’s almost a dark green. Was very surprised to come down to this today.

Thanks