I made a Peking duck stock, strained it while hot, then left it to cool overnight. My apartment is 24 degrees C. In the morning, I divided it into smaller portions and refrigerated it.
I'd never made stock before so I wasn't quite aware of all the issues. I want to freeze the stock but want the fat to solidify at the top first so I can store it separately so I've left it in the fridge for the moment. Then I read all these posts and am worried I may have ruined everything.
Can I still use it? Is it only safe to be used if boiling now (e.g. to make risotto)? What about the duck fat?
Best Answer
The correct way of cooling stock is to put the stock-pot in an ice-bath or in the sink with running water. If you put it in the sink, you don't even have to open the tap too much. Just a little stream of water is enough to cool the stock to room temperature in about half an hour or so. Then you can put it in the fridge.
A stock that's been left on the sink for more than 4 hours at 24ºC is a health hazard. You should take the stock at your own risk.
Harold McGee wrote an article on this very topic and the short answer seems to be that while you're not 100% safe with your stock, you could risk using it after a 10 minute boil:
The whole article is very interesting and worth reading in full.