Last week I posted on Twitter that leaving chicken stock (recipe below) out on the stovetop all week was fine and I got all kinds of mystified tweets about how could this possibly be safe. It is, and it’s a great way to have stock on hand all week for a quick sauce, a poaching liquid, an instant soup, add it to a stir-fry and thicken with cornstarch.  You don’t need to go through all the straining and storing and labeling of stock and cleaning a big heavy stock pot. I do like to strain it out of one pot into another to get the bones out of it, but even that’s not strictly necessary to have easy chicken stock available most days of the week. [Update 8/24/2011: I should have clarified, provided that you Read On »