Last night I strained the stock and put it in the fridge to chill overnight, intending to remove the fat layer the next morning.
Well, the result is one jelly-ish mass. I am assuming the fat content is way too high. I didn't follow the ingredients list exactly because I didn't have a whole chicken carcass; I had many individual chicken legs and bones that I counted out to the approximate size of one and a half or two chickens. And my stock pot was much smaller so I halved the recipe, or as close as I could approximate with my chicken pieces.
It smells wonderful, but what do I do with it? I'm thinking about taking half of the chicken jelly and putting it back in the original stock pot with an equal amount of water and reboiling it. I have enough ingredients for one complete do-over, but I'm not sure what to do differently so that I don't have the same result. Use half the chicken as I used yesterday? Use more water? Store it in smaller containers for the overnight chill?