Hmmmm...
I'm not sure.
Of course, I haven't added any salt. (One of the canned stuff's additives which, by not adding yet, gives me more control over my product.) And there's an amount of oil in the stock still, well, grease is the more apt term, which will take a while to float to the top to be removed.
I guess I should take the stock down to the basement to chill in the chill chest.
(That's a fancy, high-falutin' word for "refrigerator," if you haven't guessed.)
And, if I decide the stock isn't strong enough, I can reduce it later.