Food safety question re frozen chicken backs in slow cooker
Just got a slow cooker- yay. I usually use frozen chicken parts to make stock, so I did the same when I attempted my first chicken stock in the slow cooker. My mom flipped out about the slow rise to a safe temp and insists that the stock will be bacteria-ridden. Any thoughts? And if it is bacteria-ridden, if I boil it for a few minutes will it be okay or should I toss it? HELP!
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USDA does, on many of its webpages and brochures, advise thawing before using a slow cooker. I looked at a bunch of their sites, trying to find one explained the science as well as just giving the advice. I didn't really find what I wanted, but I did think this site came closest, a general food-safety handbook, and it might be useful for a lot of us http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/kitchen-companion-your-safe-food-handbook/ct_index
No, boiling it won't get rid of that sort of bacteria.
The USDA recommends thawing food prior to putting it in the slow cooker: http://www.fsis.usda.gov/shared/PDF/Slow_Cookers_and_Food_Safety.pdf