Chicken broth turns cloudy easily. Slow cooking, skimming off the foam, and proper straining will help

The key to a clear broth is, above all, quiet cooking. As soon as the contents of the pot start to bubble violently, the released proteins and fat will disperse throughout the liquid and the broth may become cloudy. It is therefore important not only to set the temperature correctly, but also to collect the foam in time, not to stir the broth unnecessarily and finally to strain it well.

You might be interested

How to make beautifully clear chicken broth

There's no need for any complicated culinary magic to keep your chicken broth beautifully clear. You just need to pay attention to a few details that have the biggest impact on its final appearance.

• Start with cold water. Cover the meat and bones with cold water before heating. The broth will gradually heat up and the impurities will float to the surface.
• Once it starts to boil, reduce the heat. The broth should not bubble vigorously, but only simmer very slowly. A strong boil breaks down the coagulated proteins and disperses the fat into the liquid, causing the typical cloudiness.
• Skim off the foam continuously. Especially in the first stage of cooking, a grey-white foam forms on the surface. Remove it with a ladle or slotted spoon until it stops forming.
• Do not stir the broth unnecessarily. Stirring vigorously can re-stir particles that have already settled on the surface or at the bottom of the liquid.
• Cut vegetables into larger pieces. Carrots, celery, parsley or leeks do not fall apart during prolonged cooking and do not release as many small particles into the broth.
• Carefully strain the finished broth. Once cooked, remove the meat and vegetables and strain the liquid through a fine sieve. If you want a really clear broth, you can also use a clean cloth.

What to do if the broth turns cloudy after all

Even with careful cooking, sometimes cloudiness cannot be avoided. If you are bothered by its appearance, you do not have to pour it out immediately. Some procedures can at least partially clean it:

• Strain the broth again. Pour it through a very fine sieve or clean cloth to catch any small particles.
• Egg white will help. For about a liter of broth, lightly beat one egg white and stir it into the broth. Heat slowly, and once the egg white starts to curdle, stop stirring the broth. The curdled egg white will collect small impurities. Then remove it and strain the broth again.
• Don't rely on onions or potatoes as a cleaner. You may have heard the advice that adding onions or potatoes to a cloudy broth will save it. However, neither of these ingredients can remove the fine particles of fat and protein from the liquid that cause cloudiness. Onions can affect the color and flavor of the broth, but they don't work as a filter.
• Consider whether cleaning is necessary at all. Egg whites can trap some of the flavorings along with impurities, so the broth may be a little less pronounced after cleaning. If you care more about flavor than a perfectly clear appearance, you can leave the slight cloudiness alone.

For a fuller flavour, you can briefly roast chicken bones, wings or other chicken parts in the oven before cooking. Simply bake them for about 20 minutes at 200°C, then cover with cold water and slowly strain. The stock prepared in this way is suitable not only for soups, but also as a base for sauces, risotto or other dishes, where its flavour will stand out well.