Chicken stock turned to jelly?
I live overseas so we're celebrating Thanksgiving tomorrow-- in preparation, I used a new recipe for a large quantity of chicken stock with basis being roasted chicken wings. I chilled the stock overnight, skimmed off the fatty layer on top, and discovered that underneath all is jello. A quick google search tells me this is "OK" but do I need to add water in order to use it? Warm it up? How to proceed? For future reference, what did I do wrong?