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!