Hi. I've been putting off making chicken stock for a week, and the chicken carcass has been sitting in the fridge for almost two weeks (it smells fine, I have a brand new super-fridge). Is it ever ok to make stock from an old chicken, considering that I'm going to be boiling the bijiminy out of it anyway? If so, how old is too old? Can I just use the smell test? Thanks!
post #1 of 10
2/26/07 at 9:33am