Witt, and they say you'd eat anything!
But anyway, the clear
jelly that is left is pure meat protein, the white or cloudy goooy stuff is the fat.
If made right,it's is really good.
Also, when you cook a chicken, turkey, beef roast even duck. The next day after all the juices settle and it's nice and cold.
That jelly stuff is top shelf stuff and a good chef will save it and freeze it for use in sauces.
Remember, the clear jelly not the stuff that turn white or cloudy and floats on top.
And it always best to wait till it cools over night and separates.
I think I learned this my secound year of culinary school. [smilie=a_reading.gif]