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Is pan sauce still ok to eat 2 weeks later?


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3 replies to this topic

#1 mskerr

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Posted 01 February 2013 - 09:40 AM

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!

#2 Baselerd

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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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Posted 01 February 2013 - 02:29 PM

If you froze it: yes.

Fridge? Sink that shit.

Chris Taylor

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I've never met an animal I didn't enjoy with salt and pepper.

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#4 Todd in Chicago

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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