is broth that hasn't been boiled safe?
I was making turkey broth last night in the oven (turkey bones and leftover meat in a stockpot in a 170 F oven for 6+ hours). I read about this technique on a chef's blog, which I can find if needed.
Then I got to thinking. The broth certainly has bacteria in it from the turkey carcass. And all those bacteria are sitting in water, with plenty of proteins floating around in a nice toasty oven. Is all this bacteria + protein + water + heat safe? It seems like broth should be unsafe at the least. Is 170F enough to kill the bacteria that would be present here?
On the other hand, chefs have been doing this for quite a while and everyone seems fine.
Best Answer
170 degrees is perfectly fine.
To talk bacteria, you have to take into account two factors: temperature, and time. Anything between 40 and 140 is good for them, anything above 140 is bad. At the same time, food in the dangerzone that is eaten/cooked/frozen promptly, is fine, because it takes time to build up a colony of harmful proportions.
In this case your temperature is 170 degrees, which is hot enough to kill most common bacteria instantly (Milk is pasteurized in the 160s), and then you keep it at that temperature for hours? The toughest common bacteria (C. botulinum) dies very quickly at 180 degrees...It's the only one I know off the top of my head that doesn't immediately die in the 170 range. And keeping your stock at 170 for 10 minutes or so will kill any C. botulinum that may have somehow found it's way inside it.
You've got nothing to worry about.
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And though even a stock left out for days at a time might not technically be toxic after a thorough boiling, its flavor will certainly be compromised: A reboiled three-day-old stock may be safe to eat, but it is now seasoned with millions to billions of dead bacteria and their inactivated toxins.Does broth have to be boiled?
Just as when you're making stock for soups or stews, boiling will cause soluble proteins and rendered fat to emulsify into the cooking liquid. By simmering, you avoid emulsifying the fat and thus keep the stock clearer, and we found that the scum created simply settled to the bottom of the pot.Can you eat raw broth?
The broth is safe for consumption as long as the liquid has reached an internal temperature high enough to kill bacteria that might be present - I'd go with the guidelines of the internal temperature you'd use for a turkey.Can you drink chicken broth without cooking?
Sipping: Bone broth can be sipped on its own or with herbs and seasonings. Although great at room temperature, many consumers prefer to heat bone broth either in the microwave or on the stovetop before consuming.Can you get sick from old broth?
Chicken broth is the basis for many recipes, but if it's gone bad, it can spoil your entire dish and possibly make you ill. If your broth has spoiled, you'll notice unpleasant changes in its odor, texture, appearance and taste.Simple Tips for Stocks \u0026 Broths - Kitchen Conundrums with Thomas Joseph
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Answer 2
The broth is safe for consumption as long as the liquid has reached an internal temperature high enough to kill bacteria that might be present - I'd go with the guidelines of the internal temperature you'd use for a turkey.
At the same time, broths in general are usually considered to have a short shelf life of around three days in the refrigerator because broth is a good breeding ground for bacteria. If you plan to keep this broth around, do so in the freezer or make it shelf-stable and use a pressure canner.
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