Chicken Stock question

[anniemary]

We processed our birds Sunday afternoon. I save all the necks and feet to make stock. Unfortunately, I work off-farm and havent' had a chance to make my stock.

How long do you think those feet and necks will keep in the fridge? I plan on making it tomorrow night (Thursday).

Thoughts?

Thanks.

 

[redsoxs]

Yes, it's still good to go - and will make the best chicken stock ever!!!

 

[donrae]

I'd do it, as long as they didn't smell too bad.

 

[bigmikeinnj]

Give them the sniff test AFTER you've washed them off real well. I was just commenting on Facebook, a friend had a nice tray of pork bones. I was telling her how I'd brown them up in small batches and then make gravy (pasta sauce) with them. Same to you, brown them up in small batches and then add the mirepoix (celery, onions and carrots) and brown them a little. Then add your other stock ingredients (cold water, parsley, some peppercorns and a few bay leaves) and then let that simmer. We'd call that a brown chicken stock (because the color will come out a little darker, though QUITE tasty). That extra time spent browning the bones is worth it.

But to really answer the question, if they have been stored quite cold and are well washed off they should be fine.
Hmmmm chicken stock.