I made the stock part of it to freeze. The recipe calls for you to peel the fat cap off the next day. Well I didn't get around to it for two days. There was no fat cap that I could discern. The whole thing was one congealed mass. I just threw it in the freezer and figured I won't bother with mixing the fat w/ flour and forming balls as the recipe outlines. Anyone else try this recipe yet. Experiences? Suggestions for what to do now or what my error may have been? Maybe I just cooked it down too much?? Any advice would be appreciated!