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PLEASE ADVISE - I accidentally spilled some of the juices from the plastic of the roasting chicken into my soup!

kaypizzle Nov 4, 2013 01:26 PM

I (very stupidly) opened the chicken over the crock pot and some of the juices spilled into the soup. I was able to catch most of it but probably 1/4 cup went in.
Is it okay? will is cook off? HELP!

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  1. LindaWhit RE: kaypizzle Nov 4, 2013 01:29 PM

    It should be heated enough by the time that the soup is done cooking (including cooking the chicken, as I'm assuming the chicken is going into the crockpot as well?), that there won't be any issue. It's mostly water that has been injected into the chicken, and yes, while it has "chicken juice" in it as well, any bacteria issues should be negated by its heating - especially if you have a newer crockpot that cooks at a higher temp (anything newer than 15 years old).

    2 Replies
    1. re: LindaWhit
      kaypizzle RE: LindaWhit Nov 4, 2013 01:35 PM

      Thanks LindaWhit, yes the chicken is in there cooking the whole time. 4-5 hours in HIGH. My crock pot is newer and definitely cooks stuff quicker than the recipes say. Usually in almost half the time!

      1. re: kaypizzle
        LindaWhit RE: kaypizzle Nov 4, 2013 01:37 PM

        Exactly - if you're cooking on high in a new crockpot, it'll be bubbling away vs. the simmer it used to be. Should be no issue.

    2. weezieduzzit RE: kaypizzle Nov 4, 2013 01:30 PM

      I would bring it to a boil for several minutes.

      3 Replies
      1. re: weezieduzzit
        kaypizzle RE: weezieduzzit Nov 4, 2013 01:35 PM

        I will do that for sure, cant be too safe, right?

        1. re: weezieduzzit
          LorenzoGA RE: weezieduzzit Nov 4, 2013 02:00 PM

          The OP could check the temperature in the crock pot with a kitchen thermometer. A crock pot simmering at 165 F would be in the safe zone for killing salmonella.

          1. re: weezieduzzit
            C. Hamster RE: weezieduzzit Nov 4, 2013 04:14 PM

            I'd definitely boil it first. It will be in the danger zone where bacteria multiply like crazy for quite awile.

          2. j
            jaykayen RE: kaypizzle Nov 4, 2013 02:03 PM

            is the chicken raw....? it's fine. don't worry.

            1. Soul Vole RE: kaypizzle Nov 4, 2013 05:20 PM

              165°F / 74°C is nearly instantaneous death for the vast majority of foodbourne pathogens including salmonella, which would be the main concern here. If your soup was at least at a low simmer (and it sounds like it easily was), whatever bugs there may have been were wiped out within a second or two of contact. No need to boil.

              1. PotatoHouse RE: kaypizzle Nov 4, 2013 05:50 PM

                I do that intentionally. Any natural juices will only improve the soup.

                1. junescook RE: kaypizzle Nov 4, 2013 06:04 PM

                  Once it's come up to temp, your crock pot going to maintain at between 210 and 215 whether on low or high. It just will take longer on low to reach it's maintainance temp.

                  1. Chowbird RE: kaypizzle Nov 6, 2013 08:25 AM

                    Just bring to boil and stir a bit. It'll be fine.

                    1. s
                      sir_jiffy RE: kaypizzle Nov 6, 2013 10:17 AM

                      If i understand correctly, chicken juices and raw chicken got in the bowl?

                      No need to worry about juices then, chicken pieces become main "concern", because they are essentially chicken juice afterall. If chicken is cooked and safe to eat, you can be sure that any liquid that came in contact with it and went in the bowl at the same time was safe to eat a long while before the chicken itself was ok to eat (well, almost instateneously if soup is at say 160-165F or reach that temperature at some point).

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