Pork Stock okay??
Yesterday the question was about chicken. Today it's pork.
So I am making a roasted pork stock. Brought the bones and veggies to a boil last night,
and then turned the burner to LOW, to let it simmer overnight. It is on an unfamiliar stove,
and apparently LOW is REALLY low.
Got up this morning to a lukewarm pot of stock cool enough that a layer of fat formed on top.
Did I just cook up a pot of botulism? Should I just start over ?