11-day-old roast chicken - safe for making stock?

Gingernutmeg

skintchick wrote: »

I've done it ater 8 days before now and it was fine, but 11 feels a bit long even for me. But it really doesn;t smell of anything but roast chicken, and surely if it were dangerous it would stink?

Nope, most cases of food poisoning come from food that looks, tastes and smells 'normal'. You're unlikely to eat enough of anything that smells/tastes bad to make you ill.

morganlefay

My dad was a doctor and if in doubt about food we'd show him and say 'Is this OK ?' He'd always smell it and say 'That's fine' (or not if it was really stinky). So we ate more or less everything, and I'm still here. But on one occasion I got a cooked leg of lamb with a lot of meat out of fridge and asked him about it, and he sniffed and said it was OK. So I started to carve and when I turned it over the underside was a seething mass of maggots. :eek:
I don't know how we survived really, but what I now do is to chuck it if I am in the slightest doubt, because if you do eat it you'll spend the next many hours wondering if you feel ill, and might well make yourself ill just by thinking you are - that's if the food didn't poison you. My OH now has a tedious little rhyme, which is nevertheless quite sensible:'If in doubt, chuck it out'.

HelzBelz

I'd throw it

David_B_2

HelzBelz wrote: »

I'd throw it

Without doubt (and hopefully they have done it now)

Chicken should be chilled but thrown away after 3 days.

I hope it was just for you and you wasn't going to give it to anyone else like KIDS!

I suggest if you don't want to waste it then use it up before now. 11 days, I can't believe your even asking.

Out of interest, you ever had stomach upsets?

ampersand

Saw this by chance and will now throw away my own example which stayed in fridge when I went away on 18/8.
Still plenty of free R&R meat from the good old days of Mr T's largesses in freezer.

patchwork_cat

Definaetly no.I am surprised at skintchick and morganlefay - my parents were doctors too and after 3 days cooked food was binned or frozen. On this note too never reheat food more than once, never refreeze something already frozen. always keep raw meat at the bottom of the fridge - but don't let it drip in the salad draw!! Always struck me as odd that the salad draw is at the bottom of the fridge where everything can drip on it. Must be about temperature, but still silly place.
Never use chopping board/knife at same time as raw and cooked food. Must say though that sometimes when I turn the tap after handling raw meat - I do wonder and give the tap a quick spray of anti bac. Wooden chopping boards although favoured by chefs are not good hygienically although apparently lemon juice works.

kizzykizzywizzy

:eek: THROW IT OR THROW UP_pale_

jackieb

Why did you leave it 11 days if you didn't want to waste it? Couldn't you have maybe frozen it after a couple of days and then thawed it out for stock or something - just until you were ready for it?

odds-n-sods

:shocked:

where's a green smiley when you need one??

Oh, and its 48 hours in a commercial kitchen!

susank

Personally I cool the chicken - take the meat off it and then pressure cook it there and then for stock and freeze it if I am not using it and eat the chicken within 2 days - we never are ill and I would never never want to be with old chicken.