Chicken stock left out all night--toss or keep?

I often deliberately leave out for a variety of reasons, especially in cooler weather. Has never been a problem. Some people are more concerned than I am. For example, the thing about mayo being unrefrigerated---I do it all the time, figuring if it were a party the food would be out even longer with no problem! I often leave defatted stock on stovetop overnight and beyond if I will be adding to it, etc. or if I forget or just get lazy/fall asleep.

I often deliberately leave out for a variety of reasons, especially in cooler weather. Has never been a problem. Some people are more concerned than I am. For example, the thing about mayo being unrefrigerated---I do it all the time, figuring if it were a party the food would be out even longer with no problem! I often leave defatted stock on stovetop overnight and beyond if I will be adding to it, etc. or if I forget or just get lazy/fall asleep.

Wouldn't boiling it again get rid of bacteria? I have often left out turkey stock overnight post-Thanksgiving, boiled it for a few minutes, and frozen it for later. No one got sick. Maybe I was lucky?

Thanks all for the wise advice, and for telling me what I probably already knew, but didn't want to admit! Y'all are right that it's not worth getting myself or others sick, so I shed a tear lastnight as I poured it down the drain. Learned my lesson!

hate to concur with everyone, but "When in doubt, throw it out." Certainly it's not worth someone getting sick, is it?

The question, Ms. T is, do you feel lucky? Clearly this is outside of the USDA guidelines, but well within Chef Ruhlman's (questionable IMHO practice) of leaving stock on the stove for days at a time. Having had self-induced food poisoning, I would toss it.

AJ - Love the wisdom! I would never have thought of a timer for this kind of situation, but knowing how easily distracted I can get, that's a perfect and very practical idea.

So sad, but live and learn. Whenever I put/leave something out on the counter that needs to go into the fridge eventually, I put the timer on. Also, when I make stock in the evenings (when I typically make it), I fill my large dish pan in the sink with cold water, strain the stock into quart mason jars, and cool them down in the cold water bath, changing it every five minutes or so, and putting a timer on when I leave the kitchen so the jars actually go into the fridge! I've tossed more than one quart of stock or cooling soup, so I know how disappointing this is. ;o)

The USDA recommends no more than 2 hours above 40F:

http://www.fsis.usda.gov/FACTSheets/Danger_Zone/index.asp

However...

http://www.nytimes.com/2011/08/24/dining/bending-the-rules-on-bacteria-and-food-safety.html?pagewanted=all

Temp between 40F and 140F for more than 4 hours - toss it.

Toss it! Meat stock is a perfect environment for bacterial growth. Better safe than sorry!