AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
Question my roommate and i disagree about chicken stock.he makes it at night,then leaves it open on the stove all night on very very low heat(i can hold pot by sides,its only luke warm.that pot has been on the stove open for 12 hours and he is not even up yet as i leave for work.its 70 and humid out.i think its disgusting,he says its fine,which is it?
Answer Hi Tim,
Technically, if the chicken stock is being held above 140 degrees F it would be safe for the 12+ hours you say it is on the stove.
The question then is -- what is the temperature of the chicken stock? Tell your roommate that if he wants to make the stock all night then he should first bring the ingredients to a boil and then back it down to a simmer that holds the temperature above 140 degrees. It will require that he purchase a thermometer (maybe a good Christmas gift from you!) and monitor the temperature every hour or so to be sure that the minimum temperature is maintained. If the chicken stock it below 140 degrees for over 2 hours, it should not be consumed.
I hope this solves your disagreement. If I can be of further assistance, please let me know.
