Hey! Thanks for reading. So, last night I got out my trusty 5 qt saucepan, threw in some frozen chicken and veggie scraps, and brought the whole thing up to a SIMMER (above the danger zone) on the stovetop. I usually simmer to my liking, then store it.

However, last night I got sleepy. Ended up keeping it simmering on the stove for just 30 minutes, then set my oven to "warm" and put the saucepan in the oven overnight. My "warm" setting generally hovers between 180 and 200 (verified with a Thermapen oven probe). Never above boiling, never into the danger zone.

At some point over the night, my stupid oven decided I had been it on long enough and turned off. When I woke up at 6am (10 hours after scraps in pot), the oven temp had dropped to 98 degrees.

I sampled the stock and IT IS DELICIOUS. It did not kill me. I am concerned, though. I don't know how long it dropped back into and remained in the "danger zone". But does the fact that I had it above the danger zone so long mean that there's little risk of any surviving bacterial growth?

Thanks again!