It won't be as tasty, but if you're using the stock as a base for a soup or sauce, you can add flavor down the road. A few tricks for clear stock Cooks are often disappointed by stock that ends up cloudy. Cloudy stock tastes just fine and makes little difference if you're using it in, say, a cream soup. But if you want perfectly clear chicken noodle soup, you'll need a clear stock. Insoluble fat and proteins can cloud your stock.
Browning causes the proteins in the chicken.
For smaller amounts, the bones and meat can be browned right in the stockpot on the stove before the water is added. For a white stock, include more meat in the pot. Unlike a brown stock, a white stock made with just bones will always be cloudy. To prevent this, use equal amounts of meat and bones. As the meat cooks, it slowly releases proteins, which coagulate and trap the minute particles that cloud the stock, making them easy to skim off.