Everything I read about making stock indicates that using raw chicken will create a gelatinous stock. I used leftover rotisserie chicken and it is delicious but very gelatinous. I let it simmer a LONG time, at least 6 hours. I did not skim as it was simmering. After straining, I poured it into jars, let it cool before putting in the refrigerator. I believe there had to be a good deal of fat because there was some skin on the carcass but there was not a layer of white fat on top after refrigerating.
My question is: why was there no fat layer? Gelatinous is good but if I wanted less, what would I do different? Did I make mistakes not skimming, letting it cool to room temperature before refrigerating?