> They have been cooked, put in the blender and cooked again. After
> skimming the fat now there is this jelly.
> Any suggestions if it could be used for anything?

I must admit I get a bit insecure about what you mean but my first thought
was that it must be what I use when I make soups. The best jelly is from
when you boil a chicken. On the other hand chicken fat is not the best to
use for frying. A good reason for leaving the fat on top of the jelly is
that it acts as a preservative. That sort of jelly will last for a week in
the fridge if you don't touch it, especially with the fat left on top of it.
Sorry, if I've misunderstood your question.
Eva