Hey mish, OK here's the scenario. I made the stock and froze it. At that point it was nice and clear. I pulled it out for the family to have for dinner the other night and it got boiled and turned cloudy. (No scum) So today, I decided that I was going to add veggies and more meat and make it into a hearty soup for myself. I noticed that when I added the diced raw chicken breast that after it had cooked the broth was no longer cloudy, but had cleared up. Not the first time this has happened to me, so I wasn't surprised, I just wanted the scientific reason for this. Oh, and the chicken breasts were fat free, and the stock did not reduce. Just got cloudy from getting the crap boiled out of it the other night.
You're only given a little spark of madness. You mustn't lose it. Robin Williams