You can use an egg boat or you can use gelatin clarification

You need to clarify your liquid: http://chowhound.chow.com/topics/592790

I've also found that using a slow-cooker (no stirring!) leads to clearer broths and stocks.
http://www.thekitchn.com/good-tip-stock-14176

I prefer to skim the foam off the top, but leave all the herbs in. If you don't, use a strainer with very fine mesh. That will take everything out, including all of the herbs.

First of all you CANNOT let the broth come to a boil at any time if you want it to be clear. A low simmer at most. Boiling makes broth cloudy. Next, you'll have to strain it through a cheesecloth or coffee filters. All clear broths are strained to remove the floaty bits and the froth that forms on top. If you want a super clear consomme broth you can use an egg white to clarify it: http://localkitchenblog.com/2009/04/22/how-to-clarify-cloudy-chicken-stock/

No boiling.

Allow the water to come to a boil and then hold at a simmer for about 30 minutes to an hour before you add anything besides chicken. Makes it easier to skim. Skim, then add your herbs and veg.

When done, remove the chicken parts and then use a fine mesh strainer lined or not with cheesecloth.

I prefer to remove the chicken fat the next day after chilling. If you are messy or hurried with the straining, the floaties usually come to the top and bottom and can be removed again if needed.

If must be absolutely clear, you have to use an egg white floatie.

I strain it through a fine sieve, and then let it sit in the fridge overnight. That way, like JudiAU, I can remove some of the fat and any of the other stuff that may have either floated to the top or sunk to the bottom.

Thomas Keller mentions that he removes as much of the fat as possible from the meat before he even starts the stock, one of the reasons for cloudiness is emulsification of the fat, the less fat you have to begin with the less fat you have to worry about emulsifying. Though I mostly like to use egg white to clarify because I like a very pretty stock, some people don't like it because you take some of the flavor along with it. Cold clarification by gelatin is another option, but then you end up with flavored water instead of stock, the natural gelatin gives texture and depth to the stock.

I've been making my broth in the slow cooker. Just leave the Crockpot on overnight, use a slotted spoon to take out the bones, herbs, and vegetables, and then slowly ladle the liquid through a fine sieve with a moistened coffee filter. It takes a bit longer but my stock is always super clear.

Beat together 2 egg whites and one egg shell. Drop into the simmering broth for 5 minutes. Skim off the egg scum that will cling together, then strain through cheesecloth. Clear as a bell.

Watch any of Heston Blumenthal's shows from the BBC. He freezes his stock then allows it to thaw on a cheesecloth in a bowl. All the gunk is trapped by the cloth and brilliantly clear consomme/stock is below.

I love soup! We usually make soup with chicken or pig bones for the stock.

You can put all the meat and bones in a cloth bag with any of the herbs and spices you might be using. The flavour gets out into the soup, but all the scum stays inside. After you're done you can throw whatever's inside and reuse the bag. The cloth bag should be the cheesecloth/muslin kind.

We usually just scald any meat and bones we want to put in the soup then throw the gunk-filled water away. Then after the soup's done in the crock pot, we strain it through a fine sieve before serving.

Strain it. Put cheesecloth ( or even paper towels) in the bottom of a colander and pour it through. I don't advocate taking the fat out as that is where the flavor is.

Two extra questions about making stocks, if you please,
1. How do you get stock to gel-a-fy? I can't seem to get my meat stocks to a gelatious consistancy.
2. How nutrious are stocks? Do they just carry flavour or do they have some base level nutrient value? I normally add white vinegar to the bone stock to draw out the calicum in the bones into the liquid but not sure if that too isn't a falsehood.
I get impatient and use a pressure cooker for my meat stocks, I don't mind if they are cloudy, clear would be better but I don't do that type of dishes that demand a crystal clear stock.

It's kind of funny, but I found my great grandmother's hand written book of household tips, from the turn of the century Ukraine and it suggested dipping a teaspoon of black caviar in a cheese cloth into the broth to make the broth clear. XD

Wendy, if you're having trouble getting stock to thicken, you should look at what kind of meat you're simmering, and how long you're doing so. The more connective tissue your stock contains-- tough cuts of meat, gristle, and bone are best for this-- the more gelatin will dissolve into your stock, and to get the gelatin to dissolve you need it to simmer for a while. Bone is the best, because its gelatin is easy to dissolve, but larger bones will release marrow, which is both dark and fatty, making the broth less clear. Rib-bones are fantastic for this, as are vertebrae (why oxtail soup is so good!) and (if you can get them) hooves.

When I find an especially good pile of bones, I will often boil them down into the richest, most gelatinous stock possible, then freeze it-- either in cubes or in ziploc bags-- in small portions, to... ahem... beef up later soups that need substance. I guess you could just try dissolving some unflavored gelatin in water and simmering it into your broth, too, since that's about the same thing.

Thanks elise_the_great,
From reading this plus some of the other tips further up I suspect its because I use a pressure cooker. The flavour is there in the stock but just not that jelly like texture.
I normally just make chicken or veggie stocks so will try a good beef bone stock this weekend in the crockpot and see how I go.
Thanks again

I've never used a pressure cooker, so I am sadly ignorant of their ways. I do know that getting a veggie stock to gel is quite difficult-- if you don't mind adding gelatin, it's easier, but gelatin isn't vegetarian! I've heard of people using agar, or gumbo file, or cornstarch... but I prefer a good old-fashioned roux with my veggie broth, and I don't expect it to gel.