Now you know why vegetarians don't eat Jell-O; it's rendered from animal bones, and you've just made some at home! As soon as you heat it up, it will liquefy again. I'd just skim the fat off while it's chilled and then heat it up and have it as a nice sauce over rice or cous-cous with the leftover chicken. Sounds yummy!

PS - It could also be a nice rich soup base, but the citrus makes it a little iffy for soup. Works better with something less acid.