Pirate, I don't know how many poultry carcasses you've rendered, so I hope I'm not telling you things you already know. You may have a tiny bit of trouble getting broth after you've chilled it. You'll definitely be able to skim the fat off the top (I save it and use it for sautéeing veggies for soup or as a roux base for gravies). You will notice, however, that all that bone marrow and connective tissue that dissolved has now turned your broth into gelatin. You may need to warm it up, just a bit, after skimming the top and then strain it through a colander. Don't be put off by the thick consistency. It's not a bad thing, by any means.

Oh, and HELL NO I don't mind you copying that recipe. Share it with everybody! It's one of my favorites and a legacy from my dear mother and her obsession with packaged foods. Some didn't turn out quite as well but she did her best and put lots of love into everything. Now my siblings and I cook for her, whenever we can, while we still can.

Love and light, dear ones.
Rev

When I make chicken and dumplings the broth thickens from the biscuits I throw in, but I don't use the ready made ones - I make my own - so that might be what makes the difference. The soup always ends up nice and creamy. Here's the recipe I use:

Dumplings
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
1 cup whole milk
3 tablespoons reserved chicken fat (or unsalted butter)

Stir the flour, baking powder, and salt together. Microwave the milk and fat in a microwave-safe bowl on high until just warm (do not over-heat), about 1 minute. Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.

Return the stew/soup to a simmer. Drop golf-ball-sized dumplings over the top of the stew, about 1/4 inch apart (you should have about 18 dumplings). Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Serve.