Re: Clarifying broth

Marie: When I clear my homemade broths, all I do is refrigerate it overnight so that the fat solidifies; remove the fat; and then pass the broth through a very fine sieve or a double layer of cheesecloth until it looks like what I want. An old-fashioned method is called "rafting"... bunches of parsley or celery leaves are boiled in the broth and they "catch" all the yuk... I like my way better. It dirties a few more dishes, but I'm happier with the end result. I hope this is useful to you.