To even consider using this stock?

[Gentleness]

As in chicken stock, home-made, 10 days old, stored in fridge but (as I have only just realised) uncovered! I'd normally store for 2 weeks max, but in a sealed tub. I must have refrigerated it as usual, planning to skim off the fat when it set and decant into tubs and then been distracted.

AND, the back-story is that we've all been sick with viral gastroentiritus (sp) during the past 10 days. The baby was off-colour before the roast/stock-making then came down with it after and we've then all caught it from him. It's been really nasty - worst symptoms lasted 2 days for me (where I usually get maybe a 6hr queasy feeling) and I'm still not really back to full digestive strength. And I'm 8wks pregnant.

AND the reason I'm especially asking is that I'm making risotto for the in-laws. So on the one hand, the stock will be at a rolling boil for ages but on the other hand, it's guests. Am I right to think stock cubes might have to rescue this meal?

Not sure I'd risk it TBH. Could you order some ready-made stock with an online supermarket order?

Hmmm I'm normally the first to say sod use by dates and go with your nose.

But if you've all been ill, your stomach's are probably not as resistant to things as they'd usually be.

Can you compromise and use a 'posh' stock cube?

I'd go with stock cubes, just to be on the safe side. These are quite good.

Sorry, if you have to ask, I think you know the answer. Max three days in the fridge (v cold, covered) and in a healthy house.

Use a bloody stock cube or buy a pot from the supermarket and dispose of it down the sink followed by a kettle of boiling water.

Yea Gods!!

Chuck it, it's just not worth the risk.

To be honest I've always found stock cubes/stock pots far more tasty than home made stock.

Maybe it's because they add a lot more salt than most people would?

10 days? just wow!

I have to ask because I'm usually a go-with-your-nose type but not sure my thinking is top quality past midnight, having suddenly remembered I have to cook for guests tomorrow!

Yeah - the stockcubes are probably best. I have some of those posh ones in from when they were half-price .

Marriedinwhite - only keep stock for 3 days? Really?

Um - surprised now - is keeping stock for a couple of weeks not normal then? It's what I've always done and it's never caused any problems. Usually it is used within 5 days, but you know, sometimes the menu-plan goes out of the window!

Lol at the 'half price'....that's the only time we have posh anything in lately

Yuck. Chuck.

Eh, yes, three days tops. If longer you put it in the freezer.

I work in catering, anything with cooked meat in has a 3 day rule! If you served that in a restaurant you might get closed down!

I would use it.

ruhlman.com/2011/04/easy-chicken-stock-recipe/
www.nytimes.com/2011/08/24/dining/bending-the-rules-on-bacteria-and-food-safety.html?pagewanted=all

Ugh - stayed up stupidly longer consulting google - lots say 3-4 days but a fair few say up to 2 weeks. And [http://www.seedsofhealth.co.uk/articles/joys_of_stock.shtml this lady] seems to be describing what I thought was normal. Oh well - live and learn! And sleep...

Half-price treats - can't beat 'em!

I've discovered this evening (from my new soup recipe book) that you can keep stock for 5 days, but if you simmer it for 10 minutes before the end of the 5 days you can then keep it for another 5 days and you could keep doing this forever.

this lady