Not the fat the juice for lack of a better term. It was runny when warmed but set tight when chilled. It was high in collagen that made it gel. The fact I had the birds Spatchcocked and the keel-bones exposed may have contributed to it being high in collagen. It tasted pretty good, the presentation was awesome, not an everyday side dish though. I would say try it at least once, this was the first time I made it.