"villa deauville" > wrote in message
...
> Can someone tell me where I can buy fine muslin that can be used to cook
> vegtables that are used in the soup . Sounds like it would work for the
> chicken too. Clear soup . At last!!!!!!!
> TIA
> SUNNY
>

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.


--
Peter Aitken

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