Janie... you did OK, just cooked it long enough to get everything out of it.

"Sometimes when I make chicken stock it gets gelatinous. Does that mean it has gone bad?"

No, in fact the opposite is probably true! You have likely made wonderfully flavorful stock. Properly made stock becomes gelatinous from the collagen in the bones. The gelled texture has nothing to do with fat content, as many people erroneously believe. A well-skimmed stock can be just as (or even more) gelled than one which contains fat. Fat will thicken the stock, but it will not cause it to gel.

I take a portion of the gelled stock and dilute it enough to cook whatever vegetables, etc. I plan to add to the soup. Or freeze it in small batches for use later on.

Or give the pets a real treat with their meals.