Is it too late to make stock with a 6-day-old chicken carcass?

[JimmyMcNulty]

As title please.
Kept not getting round to it.

Would not use chicken 48 hours after opening it. Even that is pushing it.

I am pretty relaxed about use-bys etc, but even I draw the line at a 6-day old chicken carcass!

In the bin.

Now.

Bin.

Oh really? Dammit. Yes it was roasted last Saturday and the bones have been in the fridge ever since, covered. I was going to simmer it for a couple of hours.

I've clearly been dicing with death (or at least salmonella) as I've previously kept picking at roasts from the fridge for 3 days or so (sandwiches, curries etc). Whoops.

(It's gone in the bin, by the way!)

No problem with Road-kill pheasant. I always work on the rule that if it is flat, it is old, if it is still plump, then it is a recent event and so OK to use.

Bit late now, but I would (and routinely do, and haven't yet made myself or anyone ill). It's going to be boiling for ages anyway. And I would have been making sandwiches etc as you have been.
Just don't leave the stock sitting about at room temperature before freezing it or making soup to consume that day- meat broth is a great culture medium.

I had a chicken on Sunday, kept the bones in the fridge until Wednesday, made stock, have kept that in the fridge until today. Am about to go and make soup with the stock.

So apart from a boiling midweek, I am in the same boat as you. I think it would be ok actually, but probably would throw it away just to be safe.

Oh god, just read FaintlyMacabre's post before mine. Really? that thing about stock being a good medium? Shit. Maybe I should ditch my stock?

If it's been in the fridge it should be fine. I'm just talking about what I sometimes do- make the stock early on, leave it to cool, forget about it, then it's been sitting about for ages (sometimes overnight )- which I would bin. I never learn though...
But stock stored in the fridge then made into soup- which obviously gets boiled- should be fine.

No, I definitely left it out to cool and I think it was overnight too.

Mind you, I always do leave my stock overnight to cool as I tend to boil it up in the evening.

Oh well, I will bin it, no great loss. Thanks for the advice.