OH, and for the record, I usually make my chicken soup the same way and it USUALLY gels. I take a whole bird and roast it with the heart and gizzard, but not the liver, which usually goes to the cats. (I eat liver but one at a time is too small to bother cooking, IMO). I'll toss in veggie scraps, too.
Once cooked, I strip off as much meat as I can, eating some the same day and freezing the rest for other meals (since my dh and kids don't eat meat). I eat the crisp skin and throw the soggy skin into the soup pot. I toss the wing tips, heart and gizzards into the soup pot, I put all of the pan juices into the soup pot and I put the frame into the pot. Any scraps of fat go in, too.
After it's all done cooking, I pull out the giblets to eat, pull out vegetables, bones & skin. The vegetables & bones go into the trash, though I'm considering bsf for disposing of them, since they're soft, and the cats are offered the skin. I taste the broth and if it's watery (often it is) then I simmer it for a while longer to reduce it. I prefer a more concentrated broth.
After it's done cooking, I let it settle, pour off the broth into another container and try to keep as much of the crap at the bottom at the bottom without losing TOO much broth. Then after it's chilled overnight, I remove the rendered fat for cooking, clear broth for myself and throw out the bottom little bit because I'm too busy to strain it. I'd rather make extra broth to compensate for the loss.
If I'm making chicken soup, I do all of this and *then* make the chicken soup with the broth. I'll put the cooked chicken, herbs and vegetables back into the finished chicken broth and cook it JUST long enough to cook the vegetables and permeate the chicken with the herb vegetable flavor. That way the chicken and veggies don't get overcooked and the chicken broth isn't watery or greasy.