"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 11-06-2017, 04:39 PM   #21
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 19,675
Quote:
Originally Posted by jennyema View Post
This. The bacteria that was rapidly multiplying while in the danger zone might have thrown off spores.

You need to start stock or broth on high and switch to low
+1.. Or 2?
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 11-06-2017, 04:43 PM   #22
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,389
Quote:
Originally Posted by jennyema View Post
This. The bacteria that was rapidly multiplying while in the danger zone might have thrown off spores.

You need to start stock or broth on high and switch to low
Why would stock be any different from any other meats you put in the crock pot? While we were still working, we made a lot of dinners in the slow cooker, some started mostly covered with water to make a broth while they cooked.

I ask out curiosity if you know something in particular, because I'm no expert. As mentioned above, I make stock on the stove in my stock pot.
__________________

__________________
Rick
RPCookin is offline   Reply With Quote
Old 11-08-2017, 07:21 PM   #23
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,669
Quote:
Originally Posted by RPCookin View Post
Why would stock be any different from any other meats you put in the crock pot? While we were still working, we made a lot of dinners in the slow cooker, some started mostly covered with water to make a broth while they cooked.

I ask out curiosity if you know something in particular, because I'm no expert. As mentioned above, I make stock on the stove in my stock pot.

Itís not. No protein should be sitting around in the danger zone while the pot comes to temp. Thatís. Why you start on high and switch to low.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 11-08-2017, 07:31 PM   #24
Head Chef
 
Join Date: Apr 2015
Location: New Hampshire Seacoast
Posts: 1,338
Quote:
Originally Posted by jennyema View Post
Itís not. No protein should be sitting around in the danger zone while the pot comes to temp. Thatís. Why you start on high and switch to low.
I don't disagree with this, but there are a lot of meals made every day on low.
__________________
tenspeed is offline   Reply With Quote
Old 11-09-2017, 02:19 AM   #25
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 19,761
Quote:
Originally Posted by chessplayer View Post
Thanks go to everybody that voiced their opinion.

I decided to keep and use the broth. This is the link that convinced me that the
broth I made should be safe to eat. After all broth simmered long before the 4 hour mark for high setting. I did not mention I started on high and once simmer was achieved I switched to low.

]http://www.crock-pot.com/service-and-support/product-support/product-faqs/food-safety/food-safety-faq.html[/URL]http://www.crock-pot.com/service-and-support/product-support/product-faqs/food-safety/food-safety-faq.html

With that said next time I make broth in the crock pot I will just roast the bones prior to placing in the crock.

I did save the fat too, it is in the freezer too. Can it be used?
THIS!^^^

While guidelines are good, you need to know yourself and yours. It doesn't have to be so scientific and scary.
__________________
The next time someone asks what you did this past weekend, squint really hard and say, "Why, what did you hear?"
buckytom is offline   Reply With Quote
Old 11-09-2017, 12:06 PM   #26
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,389
Quote:
Originally Posted by jennyema View Post
Itís not. No protein should be sitting around in the danger zone while the pot comes to temp. Thatís. Why you start on high and switch to low.
That wasn't an option. We started the crock pot as we left for work, and it only had High, Low, and Off. Set it high and the food is overdone long before we get home to turn it off, so it was done on low all the way and never caused any issues.

Not just me either. My mother did it like that - just about anyone I ever knew in that situation set the slow cooker on low if it was going to cook unattended, and nobody I knew was ever harmed because of it. Liability alone would have put Rival (the original Crock Pot) out of business if they made an appliance that commonly led to food spoilage and/or poisoning when used per instructions.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 11-09-2017, 05:18 PM   #27
Head Chef
 
Just Cooking's Avatar
 
Join Date: Mar 2017
Location: Pacific Grove, CA
Posts: 1,353
+ 1...
Too many years ago to recall our first slow cooker.. I've never used one any other way than put in ingredients set to low and walk away..
That was and remains the purpose of a slow cooker..

But then, I was also raised without seat belts, child car seats, etc., etc., etc.. Don't know how I've made it this far..

Ross
__________________
Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
Just Cooking is offline   Reply With Quote
Old 11-12-2017, 09:36 AM   #28
Head Chef
 
letscook's Avatar
 
Join Date: Sep 2004
Location: Finger Lakes of NY
Posts: 1,934
good idea

Quote:
Originally Posted by RPCookin View Post
After simmering for that long, I wouldn't be too worried about nasties in the broth, but I'm not a food safety expert either. I make stock in a 16 quart stock pot on the stove.

I would recommend next time giving those chicken parts a good roast before they go in the stock pot. You will develop more flavor that way, and even if it's only partly precooked, it's still safer than raw. A bouquet garni in the pot also helps to make a more flavorful stock/broth.
I brown beef for beef stock, never thought of doing the chicken, it would give it a richer taste. Why I never thought that ????? Thanks RPCookin
__________________

__________________
One day your life will flash before your eyes. Make sure it's worth watching
letscook is offline   Reply With Quote
Reply

Tags
broth, chicken, chicken broth, cook, recipe, slow cooker

Is it safe, slow cooker chicken broth? Hi everyone, I made chicken broth in my slow cooker . I put the rinsed raw chicken backs, onion, chopped carrots, celery, whole black pepper, water. The concern I have is that it took close to 3 hours for the water/broth to come to a simmer. Is it safe to eat or is it bacteria infested? I cooked for 9 hours. Quickly cooled and refrigerated. Next day pulled the fat from the top, put in freezer. Any feed back is appreciated. 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:10 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.