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No odours can enter the place where I am keeping the bones in the refrigerator so contamination is minimized.

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If raw, the same time as raw meat. If cooked, the same time as cooked chicken. Both depend on cumulative exposure to dangerous temperatures since time of death, but generally, not longer than 3-4 days for cooked, less for raw. –  rumtscho Jul 26 '11 at 19:06
    
Masi: thanks for asking good question! You may find interesting chicken related question such as bones here and generally here. –  user2954 Jul 26 '11 at 19:16
    
rumtscho: hey this solved my problem too (or is going to solve it), I was considering to pile up a huge amount of bones (never even considered that it may be unhealthy!). Now I find it odd that dogs can eat bones very long time. Is there some paper about this? Very well, bones have the protein (gelatin) but how does it go bad over time? Hopefully someone could write an answer about this... –  user2954 Jul 26 '11 at 19:20
    
rumtscho: I was enculturated in a school where they said that I can never eat something after heating it up once. Now you are saying "Both depend on cumulative exposure to dangerous temperatures since time of death". So is the key point "cumulative exposure" rather than just heating? –  user2954 Jul 26 '11 at 19:24
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@hhh another point: if you want to stockpile bones, freeze them. They will keep for months that way. This question was about a refrigerator. –  rumtscho Jul 26 '11 at 19:51
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Rumtscho gives the answer in the comments:

No more than 4 hours spent between 5°C and 60°C, cumulative since purchase (assuming the butcher followed correct procedures). It is very restrictive, but most people think it is sensible to follow it (and American restaurants are legally obliged to)

And about freezing which I will use:

if you want to stockpile bones, freeze them. They will keep for months that way. This question was about a refrigerator.

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