What quantity did you start with? I boil 30 lbs. of chicken leg quarters at a time in a large (20 qt.?) pot & then refridgerate the whole thing so that the fat floats to the top & solidifies, then I skim off the fat & put it in a seperate jar for cooking with & boil the stock down to 1/2 volume before allowing it to cool again, repackaging it & freezing it. I know that's not exactly what you are looking for, but IMO knowing how to make bullion is useful, but just going out & buying it at the Dollar Tree seems more practical (for now).
also, boiling too quickly will allow some particulates to escape in the steam, this is the grime you are wiping off your cabinetry when you clean