How can I keep my homemade chicken or turkey stock from becoming cloudy when I cook it?!
Answers: I have seen other people's come out clear with the same ingredients I've used (carrots, celery, onions) but mine seems to turn cloudy while it's cooking.
Let your broth simmer, but don't let it boil. As it is cooking, you will see some foam start to float on top. This is the fat from the chicken or turkey. Skim this foam off using a large spoon and throw it away. When you boil your soup, the "foam" will mix in with the broth and make it cloudy, so skim it off and never boil your soup.
For the best results, strain out all the solids, and then strain the liquid through a paper-towel lined colander at least 2 times - you will have a beautiful, clear broth! This is because you need to assure you strain out all of the sediment and fat, which can make your broth cloudy. (I make all homemade broth!)
It's cloudy because of the fat. When you make the stock, let it cool. When it is cool the fat will be gelled on the surface and you may just scoop it off.
Skim off the protein scum when it rises to the surface. Don't ever let it come to a boil. Keep it at a bare simmer (just a few small bubbles) and don't stir it.
I am a former chef and all of the others have made good points, I would also add get rid of the blood, by blanching the bones, place them in a pot with water bring them to the boil and the drain them and rinse off the bits, then I generally put my bones in the oven and brown the slightly this does two things eliminates some fat and adds flavour.
The put them in a pot with your veg, bay leafs, peppercorns and herbs like oregano or thyme, cover with cold water and bring that to the boil, lower it as the one lady said and simmer 2-4 hours, it does not need more or make a difference but they have given up the flavour by then.
Strain it off, cool it, refrigerate it take of the fat and for a clear type of broth strain it threw cheesecloth or a double thickness of a standard coffee filter.