The end of last week I began to assemble my headcheese. First, I scooped the creamy white fat off the top of my stock. Surprisingly there was close to 2C of it! Below the fat, the stock was thick and gelatinous. I put it on the stove to liquefy and reduce and began chopping my meat. The meat was much easier to chop when it was cold. I put about a handful and a half of chopped meat into a foil mini loaf pan (filled it about 2/3). I had the perfect amount of meat to fill 10 mini loaf pans. It took about half an hour for the stock to reduce once it came to a boil (about 45 mins from the time I put it on the stove). I added about 2 ladles of stock to each of the loaf pans. You can fill the pans as close to the top as you feel comfortable. Once all the loaf pans were full I wrapped them with plastic wrap and put them in the fridge to chill. After 4-5 hours the headcheese had started to solidify, but I would give it 10-12 hours before you try to unmold it.