I made Coq au Vin last night, for tonight. I left it the oven for hours and then turned the oven off, leaving the meal in the oven to cool off. 7 Hours later, when I woke up, I put the bird in the frige. I know what the standards of food safety are, and I felt that while it is not the greatest idea, I thought it would be okay because the food was held at 250 for several hours. Plus the oven, the stone and the Le Creuset pot all hold heat fairly well.
Would you eat it?