We made turkey stock of out our Thanksgiving scraps. We simmered the turkey bones (unroasted) and all the vegetable trimmings for about 7 hours, and then chilled everything and stashed it in the refrigerator overnight.
But the chilled stock doesn't have any jelly-like thickness to it. It's pretty much a tan-colored liquid.
Without the gelatin-induced thickness, is this a failed stock? Can we use this "pseudo-stock" when a recipe calls for stock?