I love to make a nice chicken soup.
I take some chicken legs, carrots, leak and celery, a few herbs and of course salt and pepper, and I just let it boil for like 4 hours. I then sift the soup to take out all the vegetables, skin, bones and meat. This way I get somewhat of a clear soup. Then I take the chicken and put in all the chicken meat back in to the soup. The thing is, I often have a hard time separating the chicken and vegetable "mash".
My question: is there an easier way to do this? I was thinking about putting the chicken in some kind of net, but couldn't find cooking nets online.
Are they maybe called different?
Is it an option to do half/half? Boil the chicken in 1 pan and the vegetables in a second one?