Homemade Chicken stock gone 'lumpy'

[MuckyAnthea]

hi all
I made a stock from a load of chicken bones yesterday. It turned out lovely, I just put the carcass in a pan of boiling water, and simmered for an hour. I then scooped out the bones, excess chicken, and then put the stock in a sealed tupperware bowl overnight in the fridge. This morning I checked it, expecting to be able to skim off any fat that should be floating on the top. There was, but I realised the rest of the stock has turned into a jelly like consistency. Is this still ok to use, or have I done something incredibly wrong? I was planning on using the stock as a soup for tea tomorrow night, using the excess chicken, and adding potatoes etc.

No, that's totally right - it's because the gelatine in the bones has come out into the stock, it's what gives it a lovely texture when you com eto use it.

When you reheat it, it will turn liquid again

ooh thank god!! The thing is - I threw loads of the jelly like substance down the sink thinking it was fat. Oh well, there is still plenty left!! thanks a lot for your replies.