Not OP, but my technique for a clear broth is to make sure to simmer gently, low and slow, and be vigilant about skimming fat off the top. Incorporated fats will make a cloudy broth.

Some folks also strain their broth through a cheesecloth, although I've never personally found it necessary.

Also not OP, but I’ve read about a technique that uses egg whites to trap the contaminants clouding the broth. It is then removed somehow (skimming? Straining?), taking all the yucky bits with it.

I haven’t tried it, but I think America’s Test Kitchen was one of the sources I read and I usually have success with their stuff.

Another technique is to blanch the chicken.