Food hygiene question - chicken stock

Lemoncurd

I know you aren't supposed to reheat more than once but what about things like meat stock where you are likely to be reheating multiple times by nature?

I roasted a chicken on Sunday night and then on Monday I boiled up the remaining meat and carcass. It was boiling for about 2 hours and then I left it to cool. Due to the demands of a toddler and baby I didn't get a chance to take it out of the pan until late that night (it was left for about 8 hours unrefrigerated). Is this a bit risky to use?

I was planning on using the remaining meat and stock in a rissotto tonight so it would be boiled for a while again before use.

thriftlady_2

I'm no food hygiene expert,but I'd use it.I do this sort of thing all the time.I frequently make stock and freeze it,then defrost it and use it in soup which i later freeze again.You're not supposed to do this but no harm has ever come to me or mine in all the years I've been doing it.HTH

Mr_Proctalgia

I usually have a large pan of perma-stock on the go, it changes from week to week depending on what has been left to go in it, last week it was very much "Brown Windsor" this week it is slowly turning into "French Onion" Every morning as I'm having my first cuppa it goes on the boil and is left on a low simmer for at least half an hour, then in the evening it gets another boil up and simmer, sometimes I keep a stock going for a few weeks this way, but, when I am adding more stuff to it it gets a long long boil too. Its not killed me yet (touch wood)
If I know I'm going to be out or away I reduce it lots and freeze it for later reconstitution.

Hope this helps