Chicken stock left out all night--toss or keep?
I accidentally left a pot of homemade chicken stock on my kitchen counter for 24 hours. It had been in the fridge before that, so it started out cold, not hot, and was covered with a lid. The temp currently reads 64 degrees, and it was probably consistently that temp for the last 20 hours. It breaks my heart to think of throwing it away after 4 hours of simmering, skimming, etc...but I don't want to risk getting sick. Toss or keep?