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Roast chicken left out overnight - ok to pressure cook for stock?

Sea_NaCl | Jan 29, 201412:25 AM

Hi everyone, first post here and hoping to get some advice. I roasted a chicken last night and this morning discovered the remains on the counter, uncovered. I wrapped it and put it in the freezer for stock but now I'm rethinking this. If I pressure cook it at 15psi for an hour will it be ok, or should I just throw it away? I've researched a lot of conflicting information but no one mentioned pressure cooking it at 250 degrees as a saving grace for a 12-hr. room temp carcass. I've learned a lot on this board and hope you can guide me, either to the stove or the trashcan.

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