It got slow-cooked with wine and celery and carrots, and then had the bones and big bits of fat removed, and left to cool overnight. I then removed the fat that had congealed at the top, and was surprised to find that the rest had jellified to the point of needing to be removed from the pot with a knife rather than a spoon. Of course, you boil bones for hours, this is what happens, I shouldn't have been surprised. Just had some with a jacket spud and some cabbage, and it was very nice.
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