Is stock supposed to be gelatinous?

[Guest guest]

Because mine is NOT! We simmered it for 72hrs, had meat, knuckle, longbones,

vertebrae, tail, hooves, and antlers in it. Then got the big bone chunks out

with the colander, and hubby strained it through a cheesecloth while I nursed

baby.

Chilled in the fridge, skimmed off the fat, got ready to freeze it.... and he

says--- isn't it supposed to be sort of gelatinous?

Is it? did we do something wrong, or does it have to do with the fact we're

using a deer here?

I feel like such an idiot for not knowing any of this!

" Only a few prefer liberty- the majority seek nothing more than kind masters. " --

Sallust, " Histories "