If you refrigerate our bone broth it turns to a gel consistency, but we don't add any gelatin as that comes naturally from the bones and cartilage.
Although, when heated, our bone broth does not look like jello, you should be able to see that it does not look like regular broth or like water. It should be cloudy and once you refrigerate it, the bone broth will get thicker, with gel-like consistency.
All of our bone broth is cooked using the same 1 to 1 ratio of bones to water. So our bone broth should get thicker in the fridge but still pour easily.
Also, we do skim off the fat while the bone broth cooks as it just floats to the top so is simple to remove. Removing the fat does not impair the usefulness of the bone broth.