So I made stock last night, let it gently simmer for maybe 6 hours, was careful to skim it as I went etc. I strained it, cooled it with an ice bath and then into the fridge. I just went to skim off the fat and the whole thing is jello. There wasn't really much fat on top, but I still had a nearly impossible time trying to get it off. I never had this happen to me before. Does this mean it is extremely concentrated? I kept adding more water yeterday as I went to make sure everything was covered. Anyways, I was planning on making soup from it, so should I just heat it back up and it will be fine?