The broth chilled in a tall container forms a layer of fat at the top that is easily removed, a bowl, less easily because it's wider. I like to keep some of the fat because I like a bit of fat mixed into the broth.
The layer underneath the fat is usually uniformly gelatinous. That giggly gelatin is aspic that formed from bone marrow. It melts when cooked and it's what spectacularly differentiates your homemade broth from commercial broth. You can use chunks of this chicken gelatin for bowls of broth, or for sauces, or wherever a flavor liquid is desired.
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