Originally Posted by Alix
If it looks cloudy then you can usually fix that by tossing in an uncooked chicken breast and letting it simmer. I can't remember the science behind it, (something about protein strings and stuff) but it will clear the soup for you. And of course add more flavor.
I dont think just simmering a breast works. You can clear stock that is clouded by protein
by making a raft with ground chicken and egg. It attracts the protein and clears the liquid, but it's sort of a pain. You're basically making consomme.
If it's cloudy from emulsified fat
, there really isn't much you can do.
It's not the end of the world to have cloudy stock, though. There's lots of ways to cover it up.