Peter wrote:

> I don't think the muslin will help. Cloudy stock is usually the result of
> fat getting emulsified and incorporated because of boiling. Slim it as the
> liquid comes to a simmer, removing the coagulated protein deposits that
> form. Then NEVER boil - a very low simmer at most.

Skimming (as I assume you meant, rather than "slimming") will help, but the
classic way to clarify stock is with egg whites, at a ratio of 1 large egg
white per quart of stock, plus an extra egg white for each gallon. You beat
the egg whites until they get frothy, then mix in the stock. Heat the
mixture over medium heat: The egg whites will coagulate and form a cap over
the stock. After about 45 minutes of simmering, take the pot off the heat.
As the cap cools, it will sink through the stock, filtering it further. Then
you can ladle off the clarified stock.

Bob