When it’s time to strain, don’t be lazy. Use a fine-mesh sieve. Not a colander. Those big holes let chunks through.
For extra clarity, line your sieve with a double layer of cheesecloth. Or a clean, damp paper towel. It catches every last speck.
One more trick: Don’t push on the solids. Squeezing the chicken or veggies forces cloudy bits right into your clean broth. Let gravity do the work. Resist that urge.
The Meat-Only Riddle
Here’s a wild fact. Bones make broth, but meat makes it cloudy. The muscle fibers in meat release more protein clouds.
Want the clearest broth ever? Use mostly bones (like necks and backs). Add just a small piece of chicken for flavor. You’ll get clarity and taste.
Some chefs swear by blanching the bones first. Boil them for ten minutes, dump the water, then start fresh. It removes the initial gunk. Quirky, but effective.
