Chicken stock situation

[~Boudicca~]

Um...completely bone-headed situation over here.

I have had stock simmering on the oven for about 3 hours now and I just went to give it a stir when to my horror a caul-like thing appeared at the top. I gasped and then realized that it was the baggy full of innards that they put back in the cavity and I forgot to take it out before I threw it in the pot.

So, is this stock going to be ok? I usually know better, really I do I really can't see getting rid of it, it will be fine, right?

[Drummer's Wife]

If it was a plastic baggy, personally, I would toss it. Maybe others will reasure you otherwise but I always err on the side of caution for food issues.

[BettinaAuSucre]

It's perfectly fine to use as the plastic wont saturate the stock itself. the gibblets may in fact add a nice robust flavor. However I would strain it carefully and make sure to cook for at least 8 hours to ensure any germs have been killed.

[SophieAnn]

I always save the giblets to boil with the bones when I make stock. Good nutrients and good flavour. The only thing I would worry about is the baggy (plastic?).