I made a huge pot of chicken broth and put it on low heat overnight, thinking it would stay warm enough.
The chicken parts were roasted/fully cooked at 425f in the oven, then brought to a boil, and I skimmed the foam off the top before leaving it.
When I woke up this morning the pot was at 108 degrees with a partial fat/oil layer on top with floating veggies. It’s been 10 hours since boiled.
HOW unsafe is it to keep?
I was planning on pressure canning this broth, which I believe would kill all the bad toxins, if any?
by survivalrach
1 Comment
this is unsafe to eat or can. toss it.
Perishable food should not be in the danger zone(40f to 140f) more than 2 hours if cooking or saving for later (1 hour above 90f) or 4 hours if consuming and tossing. [Source ](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/how-temperatures-affect-food)
[More resources ](https://www.reddit.com/r/foodsafety/wiki/wiki/foodleftout/)
and yes this may kill any bacteria but it won’t remove their waste products that have been multiplying overnight from the bacteria reproducing.
in the future if you have a crock pot that is often a good option for cooking broth overnight because the majority keep it at a safe temperature even on low.