So if you make stock from bones/carcass/anything cartilaginous, you know that it sets up into gelatin (aspic) when you refrigerate it. Last night I strained my 12hr stock through a cheesecloth so it would be pretty and then refrigerated it in a low wide dish, like I would jello. This morning I cut it up into squares (could have used cookie cutter for shapes) and there you have it: stock jigglers!  I think I could have salted mine before I refrigerated it, but you could also serve it with a little sauce of soy sauce, chives, sesame oil, vinegar, and red pepper.
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Anyhow I served the jigglers to my DD on a tray with butter, lacto-fermented applesauce, and cut up tomatoes.
