I made chicken stock Monday...

[TattooedGrrrl]

and it's been covered in the fridge since then. Do you reckon it's ok to make soup with later, or have i left it too late?

the rule for stock in restaurants is that it's usually boiled up every day to kill any nasties. Not sure that I'd risk it from Monday, I usually work to a 3 day rule with stuff in the fridge - if it's not used within 3 days I chuck it.