So the other day I made chicken and I made chicken stock from the neck and extra bones and such. I heard last night its supposed to be jelly like. Mine never turns out gelatinous. It's good, but never that jelly consistency. It's always more brothy and thick. I have seen it though. At the bottom of roasting pans or at the bottom of my crock pot. I was reading about it and apparently stock is supposed to be jelly like. When I roasted the chicken I drained the liquid (while hot) into a jar and its pure jelly, with a hard layer of fat on top. (I remember tasting it while it was liquidy in the past and its always like PURE delicious flavor! lol)
So here are my questions.
Is this true, have i been ruining my stock?
How do I make gelatinous stock or harvest those jelly bits on purpose?
And what can I do with them after?
This is also going to help my friends mom! Thanks!
(I don't want to buy store bought gelatin or any additives just how can I get the accidental jelly to form on purpose and a I screwing up my stock?)