Slightly Dimwitted Chicken Stock Question

[musttryharder]

Rightyho, thought I'd be all organised and make proper chicken stock as I roasted two chickens yesterday, dumped all the bones and bits that weren't eaten with some veg, onion, bayleaf and black pepper into the slow cooker and left it to bubble overnight, have strained the bones and picked off the half decent amount of chicken that was left. Question is... what next, I have some stuff which is still quite runny and some stuff which is already setting into a wobbly jelly, do I reduce it all together or is the runny stuff different from the wobbly stuff? or if I let it cool for a bit longer will the runny stuff also turn to jelly? Making stock, who knew it would be so tricky.

Now this is why I use stock cubes

I sieve the mixture and just keep the clear liquid - reduce it down as much as possible and then freeze in ice cubes - a cube is stock for a meal. But perhaps someone has a better method!

I sieve it, leave it to cool - in the fridge usually. The fat rises to the top and should set, I scrape this off. Depending on your water:bones ratio, the clear stock might set into a jelly, or may stay a little liquid. Either way, it's all still stock and will obviously liquify on heating. I put it into marge tubs/cream pots and freeze - but then I use it for soups, so need large-ish quantities

right I'll stick it in the fridge and see if it all turns to jelly, have already sieved it, I probably could/should have put more water in as the bones filled up 3/4's of the slowcooker. Olbasoil, you may well have a point. My thai curry soup better taste like nectar of the gods after all this faff!