Jello Stock?? Please Help!

[Guest guest]

Hi,

I've been lurking for some time and really enjoy all the information

posted by everyone, but now I need help please.

I've made stock before and everything has worked out fine, but this

time it turn to jello when I put it in the frig?

The difference this time was that I had received a bunch of chicken

feet that made up the bulk with some celery, onions, vinegar, and

parsley as usual. I had some of the regular bones, but tons of

chicken feet.

I put the liquid frig so I could seperate the fat, and when I

checked to my surprise no liquid all jello.

Do I have too much gelatin from all the feet to seperate the fat?

I really need to seperate the fat, but maybe I don't have any fat to

speak of and it's all gelatin? I need the stock for everything else

but the fat.

Please help,

Thanks,