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mskerr

Is pan sauce still ok to eat 2 weeks later?

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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!

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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.

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If I had it and it wasn't vac sealed and frozen....deep six.

Cheers...

Todd in Chicago

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