What parts did you use?? I find that I wings make excellent soup. I add a few thighs since wings have no meat on them to pick off later. I also have never heard of putting the bones back in later like you mentioned. Perhaps that had something to do with the greasiness?
I used the whole chicken (as the recipe specified). I took the chicken off the bones at the two hour point (again, as the recipe specified). I put most of the chicken meat back in the broth when I reheated it to eat (but the broth was already "greasy" then). I suspect that greasiness came from too much fat left in the broth).
The vegetables used (carrots, celery and onions) came out perfectly and I left them in (although I removed MOST of the onions) for the final heatup.
I just reheated some a little while ago, and it was actually better than before.
