Do I need to leave my chicken stock in the fridge overnight so I can remove the fat or can I make soup with it today?

[ijudge]

I am making homemade stock from yesterdays chicken carcuss for the first time.

I want to make soup with it.

Can I make the soup today or do I have to leave it overnight in the fridge so I can remove the fat?

I like to cool it down in the fridge to remove the fat

I also simmer it for hours so if I started it now to be honest it wouldn't be turned off until about 8 or 9pm so may as well leave it for tomorrow

I never remove the fat! I am not lardy, I promise.

You could skim some off the top if you leave it a couple of hours to rest but I don't see the need really - it will make the soup taste nice.

am sure you know what you're doing but

about 3 sticks celery chopped, loads of carrot batons, onion, bay leaf, peppercorns, salt - water to the top of teh carcass

Nooooo, do not remove the fat. You will ruin it.

the fat adds nothing after the stock has been made - apart from fat of course

Now I've thought about it, it won't be ready till half seven as I was going to simmer for 3 hrs so I guess I won't be making the soup till tomorrow anyway.

Does anyone know how much of the stock I should use to make a soup? It's just going to be a basic soup with carrots, onions, garlic etc

all of it

sometimes I make the stock with loads of carrots - then when I strain it I pop the veg back in, make some rice or vermicelli and it's an entire soup / meal in itself - it has to be a really tasty stock for that

So tomorrow, fry some onions, garlic add celery and carrots then all of the stock, season and then blend when soft?