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Chicken broth in slow-cooker

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I have a question about when to make chicken broth. If we are eating chicken on Monday night should I make the broth throughout that night from 6:00 pm to 6:00 am? Or is it best to put the chicken carcass in the fridge to cool completly and make it the next morning? I'm kind of wondering because of bacteria the chicken will have been "out" for a long time if i make it throughout the night. This question is probably totally irrelevant but i still had the urge to ask.

Thanks in advance!

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