Help with a cooking question!

[gategrrl]

I am growing to dislike my crockpots immensely. My small one and middle sized one are arranged slightly differently. Meaning, the way the heat settings are arranged on the dial.

Here's my problem.  Apparently, after setting the chicken on high for a couple of hours, I thought I'd moved it down to Low. Instead, I moved the dial over to "Warm" and NOT low as I thought I'd had. The chicken has been at the Low heat for, I dunno, 6 hours?

Do you think it's still okay to eat? I checked it, and it seemed to be cooked *almost* all the way through. I could stick the whole fucking concoction into the oven and simply finish it at a high temperature. Would that kill any bacteria that might have grown during the WARM setting? I simply don't want to waste the food. It seems like I do something bone-headed like this every fifth time I use the thing.

Help? Opinions?

Comments

can't help myself, but..

[ndmzero.livejournal.com]

well, inspired by listening to a report on the butterball turkey crisis line on Thanksgiving morning while I drove down to some family -- I looked on Perdue chicken site --

Do you have a meat thermometer?

I'm guessing it's in pieces.. boneless or not?

Here's some advice - not sure it'll help

http://www.perdue.com/handling/cooking.html

http://www.perdue.com/handling/guide_chicken.html

Good luck.
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[lapislaz.livejournal.com]

As long as the Warm setting kept it above 140 degrees, you're OK. Use a meat or candy thermometer to see what the temp is.

If it's below 140, I wouldn't chance it. Salmonella is a nasty bug.

[gategrrl.livejournal.com]

unfortunately, I don't think I have a meat thermometer handy. I guess I need to get one.

Chicken is getting tossed, I guess. Gonna freeze it and then throw it out tomorrow morning. :-(

I'm such a bonehead.