| Author |
Message |
    
Buzzsaw
Citizen
Username: Buzzsaw
Post Number: 3844
Registered: 5-2001
| | Posted on Sunday, February 12, 2006 - 12:59 pm: | 
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Yesterday in a frenzy I bought way too much food at the supermarket. I got one of those rotisserie chickens already cooked and won't be eating it today. Do you think it will still be ok tomorrow? I don't see any kind of date on this thing. |
monster
Supporter
Username: Monster
Post Number: 2107
Registered: 7-2002
| | Posted on Sunday, February 12, 2006 - 1:05 pm: |
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of course, tear off pieces of chicken for a sandwhich, make chicken salad, toss it at the kids, put it on a pizza.... |
Pdg
Citizen
Username: Pdg
Post Number: 440
Registered: 5-2004
| | Posted on Sunday, February 12, 2006 - 1:06 pm: |
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If you're keeping it in the fridge, at 40 degrees or lower, I'm sure it will be fine for the next 2-3 days. If you're worried, remove all the meat from the bones - the bird cavity is where a problem would begin.
(And then, put the bones in a baking dish, and bake them at 350 until well-browned, and THEN use the bones to make a really delicious soup broth, along with celery, carrots, onion, parsnips, a turnip, some fresh dill weed, a few peppercorns, a bay leaf, some garlic cloves, and generous amounts of salt to taste. Just be sure to reduce the heat to med low just after it boils and spoon off all the foam that rises to the top. Strain it all out and enjoy homemade broth! Or add in some cooked egg noodles and some of the cooked chicken meat. Nothing better on a cold winter day!)
Too much info, right? |
Parkbench87
Citizen
Username: Parkbench87
Post Number: 3568
Registered: 7-2001
| | Posted on Sunday, February 12, 2006 - 1:54 pm: |
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No Matzah Balls in the soup? You gotta have Matzah Balls!!! |
LibraryLady(ncjanow)
Supporter
Username: Librarylady
Post Number: 3002
Registered: 5-2001
| | Posted on Sunday, February 12, 2006 - 2:17 pm: |
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As I type, my matzoh balls are in the fridge getting cold. They have to be cold before you dump them in the boiling water. I froze some chicken soup last time I made it, so with hardly any muss or fuss, jewish penicillin awaits Mr. LL once he finishes repairing the snowblower and then finishing up the job. |
doulamomma
Citizen
Username: Doulamomma
Post Number: 987
Registered: 3-2002
| | Posted on Sunday, February 12, 2006 - 2:50 pm: |
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I did not know the step about baking the bones for a stock...so I have outed myself as never having made stock! |
SoOrLady
Citizen
Username: Soorlady
Post Number: 2987
Registered: 9-2003
| | Posted on Sunday, February 12, 2006 - 4:01 pm: |
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I've made stock from bones dozens of time.. but I've never baked the bones first. |
Onyx
Citizen
Username: Onyx
Post Number: 66
Registered: 10-2005
| | Posted on Sunday, February 12, 2006 - 4:48 pm: |
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Cooked chicken can last up to two weeks as long as it is separated from the carcass. Before you would get sick from eating it, you would notice a slight smell and the outside would feel slimy. Undercooked or uncooked chicken causes the food poisoning and, as a poster initially pointed out, the cavity of the bird is where most of the bacteria are located. Hope I didn't just ruin your appetite! LOL |
Pdg
Citizen
Username: Pdg
Post Number: 446
Registered: 5-2004
| | Posted on Monday, February 13, 2006 - 9:18 am: |
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Baking the bones brings out more flavor. You wind up with more "depth of flavor". Think how great and differnt veggies are after grilling. Not exactly the same but the marrow will release flavors that will be sort of carmelized in the heat as it browns (but not burns!) If you've made gravy from drippings it is similar. |
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