Once the temperature drops below the temperature they can’t tolerate, they start dividing, and by dividing, I mean multiplying.ĭo you see where I’m going with this? Just because your chicken stock is relatively low in bacteria immediately after it is cooked, there are many points at which new bacteria could be introduced to your stock. Kids don’t wash their hands, pets walk in litter boxes and then on counters or shake, and their slobber goes flying.įorced air heat and air conditioning pipe dust from one end of the home to another, this dust lands on uncovered food, carrying whatever spores or dander it came into contact with.Īdditionally, some forms of bacteria are encapsulated by a protective protein coating and can survive high temperatures in a sort of self-made survival pod. This is especially true if you have children and / or pets. If your home were a clean room in a lab, that could potentially be true. You may think that the cooking process of making chicken stock would kill all the bacteria and that the food would then be safe for an extended period of time. I couldn’t live with that on my conscience. I cannot, in good conscience, recommend anything but the official guidelines for food safety.īecause food poisoning can have serious and occasionally fatal consequences, and I’m not willing to dole out advice that could harm someone’s family. I have many people ask me questions like yours, “Well, I know what the guidelines are, but can I?” is currently engaged in a massive public service campaign to educate the public on proper food safety precautions. I spent quite a bit of time at the airport this past week (and I’ll be spending more this weekend and trust me, there is a segue here). Why can chicken stock only last for 2-3 days in the refrigerator? If it’s refrigerated, wouldn’t it be good for 4 or 5 days? I made some homemade chicken stock on Saturday and never got around to using it for soup.
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