Chicken broth - how do I avoid this happening with the skin?

[Kazoofromhell]

I’m making chicken broth. But no matter how I do it I end up with horrible looking tiny bits of skin floating around in it. Not that I mind but I’m taking some to a sick friend and want it to look appetising. Even if I use special net bags to cook the chicken pieces in, somehow I still end up with floaters. Has anyone any idea how I can avoid this. I use wings and thighs usually. It tastes good but doesn’t look too nice.

I'm not sure how you're making broth but I just sieve my stock after making it.

When you've finished simmering your broth, do you strain it through a fine sieve into a clean bowl to let it cool? If so, you should then get clear broth, and once it's cold you may also get a layer of fat, which you can then skim off if you wish.

I bought some special bags to put the chicken in which I hoped would stop the tiny bits of skin escaping into the broth but they’re still getting in. I will buy a very fine sieve and try that. Thanks both.

Sieve it. Cool in fridge and skim fat when set.

take the skin off and crisp it separately to sprinkle over the soup.