how long does home-made chicken stock last?

[digitalgirl]

I made some from a roast chicken carcass on sunday night, left it out overnight to cool down then strained it the next day and put it in the fridge.

I think it smells funny, DH thinks it's ok. Wanted to make soup tonight.

It should be OK if it has been in the fridge. Besides, all you need to do is boil it up and you will kill any germs.

I think it is probably too old at this stage to taste nice even if it is not dangerous(and it probably is tbh)

Well whilst I would obviously defer to a science teacher, I probably wouldn't use it and I am very relaxed about use by dates and such like. 6 days is too old imo.

Agree with Carmenere.

Next time, freeze it. I do it in ice cube trays so I can use as little or as much as I need. Great for fast, delish gravy.

Oh, now I don't know what to do...normally I'd go for it as I've got a pretty strong stomach. But I'm 15 weeks preggars.

Will have to remember to freeze it next time, even if I fully intend to use it the next day (as always, I end up cooking something different)

DH has skimmed the fat off and reckons it's now fine. He's boiling it now to see how it tastes. Got some stock cubes handy in case it's a no goer.