Help logging traditional chicken and dumplings (new question)

LMcKissack

I know someone asked this already but I have a new question. I know how to build recipes and do it all the time. I'm just not sure how to log part of this recipe. The way I make it, I blanch a whole chicken - skin, bones, everything - in a pot of boiling water then remove it and let it cool. I pick it clean and add just the meat back to the soup along with a package of Mary B's frozen dumplings. I'm just not sure how to log the resulting broth. I don't eat the skin, but a lot of fat came out as I was boiling the chicken, and that rendered fat gets emulsified with the flour from the dumplings, so it stays in. Just logging it as regular chicken broth would make it look like a lot fewer calories than it really is, I think.