Homemade chicken stock, like any perishable food, can be a breeding ground for bacteria if not handled and stored properly. Leaving chicken stock out at room temperature for an extended period is not recommended, as it can lead to bacterial growth and potential foodborne illnesses.
The general rule of thumb for perishable foods, including chicken stock, is the "2-hour rule." This means that any perishable food should not be left at room temperature for more than two hours. If the ambient temperature is particularly warm (above 90°F or 32°C), the time limit reduces to one hour.
Bacteria multiply rapidly in the temperature danger zone, which is between 40°F (4°C) and 140°F (60°C). To ensure the safety of your homemade chicken stock:
Cool it rapidly: After making the chicken stock, cool it as quickly as possible. One effective method is to use an ice bath. Place the container of chicken stock in a larger container filled with ice and water. Stir the stock occasionally to promote even cooling.
Refrigerate promptly: Once the chicken stock has cooled to room temperature, transfer it to an airtight container and refrigerate it promptly. Make sure your refrigerator is set to 40°F (4°C) or lower.
Freezing: If you're not planning to use the chicken stock within a few days, consider freezing it. Freezing can prolong its shelf life and help maintain its safety and quality.
If you accidentally leave the chicken stock out for more than the recommended time, it's better to discard it to avoid any potential health risks. Remember that proper food safety practices are essential for avoiding foodborne illnesses.