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A friend once intoned that I'm doing it wrong, and that to get a clear chicken broth one must keep the pot uncovered.

I'm loath to do that. An uncovered pot means one's home will smell like chicken unless the fan above is cranked up; it will humidify the place unnecessarily; and it wastes energy.

Is "clear" chicken broth a thing? Is a clear broth, unlike the kind-of opaque one that you see below, desirable? If yes, why is a clear broth desirable, and what's wrong with a somewhat-opaque chicken broth?

unclear chicken broth

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    I'd call that 'more clear than I'd actually want to eat'. You could strain it, but it really looks short on 'ingredient vs water'. What's your actual recipe/method?
    – Tetsujin
    Commented May 4, 2023 at 16:48
  • I know that one of the Chinese restaurants near me has a ‘clear’ soup. (Ethnic Hui-style Sliced Beef with Clear Noodle Soup), but it’s beef, not chicken. I suspect it’s a regional thing as to what you want your broth to look like
    – Joe
    Commented May 4, 2023 at 19:31

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You can clarify broth and stock by using egg white. First strain, then you add a whipped egg white mixture to the broth. Decant and/or strain to get clarified broth. You can repeat the process if necessary. Remember, clear does not mean colorless.

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