Boiling mistake: Why your chicken broth is cloudy

The secret to a crystal-clear chicken broth lies in strict temperature control. Any vigorous boiling instantly transforms a transparent stock into a cloudy liquid. Achieving a professional result requires a precise sequence—starting from the cold-water start to the use of unpeeled vegetables that serve as both natural dyes and filters. Ingredients Chicken or turkey (cut into small portion pieces) Cold water Whole unpeeled onion Whole carrot Bay leaf Salt (to taste) Preparation Step 1. Thoroughly rinse the meat under cold running water to remove any remaining blood. Step 2. Place the meat in a pot and cover with cold water. Bring to a simmer over the lowest heat setting.