NO, you can, but this is a perfect breeding ground for bacteria that cause food-borne illness. Remember that even potentially fatal food-borne illnesses don't change the appearance or taste of the food, so even if it looks and smells "okay," please don't eat it! The danger zone for food is 4°C to 60°C (40°F to 140°F). When it has been in that range of temperatures for four hours or more it is not safe to eat. When food has been left out over night the only thing to do with it is throw it out in the morning and start again.
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You can heat it in a pot over the stove until it gets more condensed, which can be indicated by the color and taste. By reducing a liquid, you are essentially cooking out--or evaporating-- the water. Just keep heating it over the stove and the water will steam and leave the liquid, leaving behind the chicken stock and salt (and everything else in the stock that isnt water).
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