Third day, take your fat layer off if it is thick enough you can actually use your hands ( your best kitchen tool) or use a spoon, if you like fat keep it in or use it for something else you can freeze it. Pour the stock in your large pot, here I use those pre-cut carrot sticks I do how ever chop them more, add your celery, onions and more herbs and spices you will cook this a while longer so add a little at a time I start with 1/2 Tbl of most the cumin just a large pinch, a small pinch of salt this time I found my stock a bit lacking in flavor so I did add 1 Tbl of the better then stock paste. I did chiffonade some of my fresh sage, taste and adjust after half hour, I then added some rubbed sage and my roasted garlic about a heaping Tbl. you need to give your stock about 1/2 hr each time you adjust your spices. About a half hour before your done add your chopped chicken & barley then when you are happy with it cool completely, I actually cover mine and put it on the porch.