I was so excited to make extra stock this year for gravy. I went to WF and purchased 2 turkey legs, 2 wings, 2 backs and 2 necks. Decided on the Ruhlman method and roasted all the various parts at 425 until browned. Then covered them with cold water and completely brain farted and forgot to simmer the stock before it went into the oven at 180 degrees where its been lounging comfortably for the last 4 hours.
So........ has it been in the danger zone too long? If I take it out and boil for 10 minutes will that rescue it?
Any suggestions on how to rescue this or am I doomed to start from scratch.
Thanks for any feedback,