With the Thanksgiving season, I decided I was going to take advantage of the many carcasses around! My turkey stock was successful and very flavorful. However, my chicken stock didn't turn out quite like I expected. After refrigerating, I skimmed off the layer of fat that had solidified. Underneath that, the stock was REALLY gelatinous, and no matter how hard I tried to separate, it wouldn't. Can I still use it or is it too far gone? And what did I do wrong? I used the same method for both the turkey and the chicken... just covered the carcass with water, and added onions, celery, garlic, and herbs, and let simmer for a few hours. Help a newbie stocker out!