Used old chicken broth in a stew, but washed it out. Will it be safe to eat?
I was making a beefstew, but didn't have any beef broth, so I used some chicken broth I had in the fridge. It smelled bad and thought it must be old. I rinsed the meat and potatoes.... 3 times. Do you think I washed out all the bad broth, or should I just toss it? It's in my slow cooker right now.
Best Answer
Toss it.
Old chicken is risky business. What with salmonella and other bacteria.
Next time
Note if this happens again, or for anyone else, that you don't need beef or any other kind of broth to make stew. I use plain old water, and some seasoning, salt, pepper etc. And a bay leaf or two. Always tastes great.
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Can you get sick from eating old chicken 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.What happens if you cook with spoiled chicken broth?
You should never eat bad chicken broth or dishes cooked with lousy broth. If the chicken broth is rotten, it can spoil the whole dish and make you sick with stomach aches or nausea.Can you get food poisoning from broth?
Any active bacteria are killed by holding the stock for a minute at 150 degrees or above, and botulism toxin is inactivated by 10 minutes at the boil. But quickly reheating a contaminated stock just up to serving temperature won't destroy its active bacteria and toxins, and the stock will make people sick.Can you reuse cooked chicken broth?
In the case of chicken breasts, the best and most commonly used poaching liquid is chicken broth. It's a win-win: You use the broth as a cooking tool; then you can strain and reuse it for, say, a sauce or a gravy or a soup, or for cooking rice.Teen Titans Go! | Fooooooooood! | DC Kids
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Answer 2
I agree with all comments that the chicken broth would undoubtedly be off if it smells funny. That being said, if you were desperate and starving and facing off chicken - I dare say you could make it edible if you sustained it on the heat until boiling point and beyond. So if you had a pressure cooker and could force a high temp, say 180 degrees c for over 20 mins, you would probably kill any nasties. However, it might taste terrible after that, but might make an interesting stock when strained. All in all, I don't think poultry is at all tasty when nearly off ( or very off for tht matter) - assuming it was safe (which it is not) whereas red meat you can run closer to the edge and get away with it.
On topic, a beef stew is easy to season with ingredients at hand. A dark beer, sweet red wine, pepper, Vegemite, onions, carrots, roast meat juice, potato flour, etc .... Just one of these can help alot
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