[staceychev]

I turned off my chicken stock last night thinking I would strain and jar it, and then promptly forgot and fell asleep.

Is this a food poisoning nightmare, or is there any chance, with some boiling or something, that it could be rescued?

WWYD?

 

[staceychev]

Never mind.

I decided "better safe than sorry" and I'm going to toss it. Seems a shame, but I'm not going to take the risk for a $10 chicken and some soup veggies.

 

[hdeering]

I feel your pain. I did the same thing with some turkey stock. I had to toss it too. My sister reminded me of a time my dad thought it would be "ok".....

I think we were all sick for quite some time. That's what convinced me!

 

[cristeen]

I leave my stock out overnight all the time. Just bring it back up to a boil.

 

[tinuviel_k]

Quote:

Originally Posted by cristeen I leave my stock out overnight all the time. Just bring it back up to a boil.

Yep, I've done this on several occasions. In fact, for a time I was hyper-paranoid about letting my stock simmer at night, and I would turn it off before bed (leaving the lid on and keeping it on the stove) and then crank it up to a boil upon waking up. If I simply turned the stove off after the long boil and left the lid on I figure the contents in there are pretty much sterile and some time at room temp won't hurt it. I bring it back up to a hard boil, lower to a simmer, and cook till done. Then I cool, strain, and freeze t.

But if I took the lid off, stirred it around, and left the lid off while cooling then I usually toss it, figuring more bacteria might have found its way in there.

 

[ASusan]

I regularly turn off my stock and then turn it back on. DH comes from a culture where meat dishes sit out...with the caveat that they are brought to a boil for a minimum amount of time each day.

 

[texaspeach]

Quote:

Originally Posted by cristeen I leave my stock out overnight all the time. Just bring it back up to a boil.

the heat will kill any bacteria, but it will not neutralize the toxins certain bacteria produce. it isn't safe to do that

 

[Magelet]

I leave it out overnight. I don't like to leave it on overnight, so what I do is I get it going early in the morning, let it cook for 12+ hours, then around 9 or 10 pm, turn the stove off, and take it off the burner. I let it cool overnight with the lid on, then in the morning, if I have time to strain it right then, I will, or else I just pop the pot in the spare fridge (which I won't have soon, when I move out

but I'll find a way to make it work) with the bones and stock and all, then in the next day or so when I have time, strain it and package it for storage (in jars, or flat in the freezer in plastic baggies.)

Last time I tried this, I think I didn't start it until noon and it didn't cook enough. It had very little flavor. After taking it out of the fridge to use and discovering this, I boiled it for oh 3 or 4 hours? It made a cloudy, jelly, delicious dark stock. (first jelled stock!!)