This is the easiest way to clarify any cloudy stock. All it takes is some ground meat, egg whites and about 30 minutes of your time. The ground meat and egg whites work like a sponge, and as soon as that cloudy ass mess of a stock hits the, what we like to call a "raft" of meat and eggs they get to work absorbing all the impurities, leaving you with a beautifully clear and richly flavored soup base.
TimeAbout 30 minutes
Add meat and egg whites to a cold pot.
Mix thoroughly until well combined.
Add stock to mixture, then gently bring to a simmer, stirring frequently.
When the egg whites rise to the top, poke a hole in the middle with a ladle and ladle the broth over the top to keep the egg moist. Continue simmering for about 15 minutes, then turn off the heat.
Strain through a colander lined with cheesecloth into a heat-resistant container and refrigerate until cool.
Use immediately, refrigerate for 3-4 days, or freeze indefinitely.