Wedding Etiquette Forum

Anna please

What is the proper amounts and procedure for making chicken stock that isn't all cloudy?  I've just been tossing chicken scraps and onion/carrot/celery scraps in the pot, filling with water, and simmering away with spices.  It's always cloudy, not nice and clear.  Any better advice, am I going about this all wrong?

Re: Anna please

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