Why is my chicken broth so cloudy?
For the first time, I made my broth using only chicken feet. Normally, after straining, my broth comes out crystal clear. This time, even though its so cloudy that you can't see through it even when held up to the light. It actually looks kinda gross. I cooked it at a very low simmer (never boiled), and strained it as usual. What's wrong with it, and how can I make it clear?