OK I'm being optimistic here - I just found some great Shallot-Vermouth-Thyme pan sauce (CI recipe) from roasted chicken I made 2 weeks ago. Is it still ok to use or are there billions of little toxic buggers multiplying in the chicken juices?
Cheers!
Is pan sauce still ok to eat 2 weeks later?
Started by
mskerr
, Feb 01 2013 09:40 AM
3 replies to this topic
#2
Baselerd
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- participating member
- 313 posts
Posted 01 February 2013 - 10:07 AM
Well, two weeks seems pretty old. How was it made/stored? Even if its not poisonous, I would imagine the food may start to go rancid if there's chicken in it.
#3
ChrisTaylor
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- participating member
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Posted 01 February 2013 - 02:29 PM
If you froze it: yes.
Fridge? Sink that shit.
Fridge? Sink that shit.
I've never met an animal I didn't enjoy with salt and pepper.
Melbourne
Harare, Victoria Falls and some places in between
Melbourne
Harare, Victoria Falls and some places in between
#4
Todd in Chicago
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- participating member
- 145 posts
Posted 01 February 2013 - 03:26 PM
If I had it and it wasn't vac sealed and frozen....deep six.
Cheers...
Todd in Chicago
Cheers...
Todd in Chicago
