If you boil Chicken stock that has been in the refrigerator for 12 days will it be OK?

Answer 1

Presumable you can boil anything for 10 minutes and it will be free of all bacteria and microorbs that can make you sick. Keep it at a rolling boil for ten minutes, making sure all of it stays hot enough to boil for ten minutes. This must be done on the stove because the microwave heats unevenly and may leave cold spots.

Although this method might keep you from getting sick, it does not give any guarantees about the way it will taste.

Boiling will kill any live bacteria, but live bacteria aren't the only thing that can make you sick. The waste by-products that the bacteria are producing while they are living in your food can also make you sick, and boiling will not make those waste by-products any less toxic.

Answer 2

Chicken stock or any other stock, including all gravies or sauces, should be cooled down to no more than 120 degrees and no less than 110 degrees, before refrigeration. Using a wire whip or spoon, several times and intermittently will accelerate the cooling procees, to get within this range, prior to storage. Check your temperature with an instant read cooking thermometer. This is a good item to have in the kitchen and are available for less than $10.00 The back of the refrigerator on the highest shelf is the best location. BUT take consideration not to place anything at this temperature near dairy products or other fresh food products, as this may cause a rise in temperature and subsequent bacteria growth in other refrigerated foods. Also do not cover the pot or container when placing in the refrigerator, as this will slow down the cooling process. However, once everything has cooled down, you can place a cover on the container. All oils and fats will rise to the top and can be easily removed several hours later by simply scraping or spooning these off. The liquid below the risen fat also acts as a barrier, slowing down the process of bacteria formation and extending the freshness of the liqiud below. HOWEVER, always bring anything you have cooked back to a full boil and 5 minutes of simmering, in a different clean pot, before consumption, to assure that any chance of bateria has been eliminated.

Answer 3

Uncooked chicken refrigerated at 40 degrees is good for 1-2 days, according to the FDA. Even though you are going to thoroughly cook the chicken, I wouldn't take a chance on it. Food poisoning is miserable. If the chicken has been fully cooked before refrigerating, then you can safely use it for stock.

Answer 4

NO.