First of all, I'm embarassed to say that I have trouble making a good chicken stock from scratch.

So I'm trying again tonight. I am patiently waiting for the fat to congeal on top of the stock so that I can skim it. I've already strained it. The last time I did this I threw the stock in the fridge becasue I was tired of waiting but I think that made everything congeal too fast and I didn't get a good skim. Is this possible? Can I throw it in the fridge or am I doomed to sit here waiting while it cools at room temp.

Patience is not one of my virtues whenit comes to things like this. Any pointers ladies?