I make good fatty soup, without hardly any layer at all on top, by committing a cardinal sin while making bone broth.
I allow it to BOIL.
Just a slow, gentle, boil. But that is enough.
It suspends much of the fat in the liquid making it cloudy and very rich.
It's something you are absolutely NOT supposed to do when making proper 'clear' broth.
Heh. F* that.