i simmered stock the other day for about 10 hours with intentions to simmer it today for another 8 or so hours. when i took it out of the fridge the whole this was solid, no liquid. More like jelly then solid, i can see the layer of solid fat on the top but under that is jelly all the way down to the bottom. I used a carcus, neck bone and veggies, the carcus was picked pretty clean so not much meat or skin left on.
is it still ok to use?