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Chicken Stock - Pressing Pause?


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Chicken Stock - Pressing Pause?

GallopingGargoyles | | Jul 21, 2014 10:03 AM

New to the boards, thought this would be the perfect place to ask my question. I did a topic search and couldn't find anything for this precise question, but there are many chicken stock threads; I apologize if I missed it!

I started making a chicken stock today and just found out I need to leave my place for a couple of hours. By this time the stock will have been simmering for a little over 5 hours (I simmer for 6 hours, minimum). I'm not comfortable with leaving on my gas stove while I'm out. Does anyone know if I would be able to leave the chicken stock out, unheated, for a couple of hours and then turn it back on to complete simmering, without ruining the stock?

FYI, I very laid back about my stock and don't fuss too much over cloudiness, etc. I don't care if pressing pause will cause any of those types of issues with my stock - I just want to know if it will spoil or generally taste icky this way.


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