I made a turkey soup by boiling the carcass of a turkey then using the resulting stock in which to boil some vegetables. While the soup tastes good, when I put the pan of soup in the refrigerator the liquid becomes "gelatinous" (a spoon'll pretty much stand up in it). :crazy: Of course, when it's heated, it becomes liquid. Is this because there's too much fat in the stock and I should water it down? Heaven knows, the last thing I need is to be drinking liquid fat! Thanks.