I just realized that I forgot about the stock I made from the Christmas goose. I am aware that stock, especially made from poultry, is an excellent growth medium for all kinds of microorganisms, so I ended up tossing it (absolutely gutted though, it came out so good). Now my partner got annoyed with me for this and we ended up arguing about whether it would have been safe to consume after cooking the stock for a couple minutes before consumption. I did a lot of googling tonight, but I'm having difficulty providing her with references as to what kind of spoilage could exactly have happened (botulism, for example, apparently wouldn't have been a plausible issue given refrigeration and re-boiling). So maybe some of you can help me? Here's the key parameters:
The stock was prepared three weeks ago. It was reduced quite a lot and we ended up with two 13 oz glasses, one filled 90% of the way with a thick layer of fat on top, one filled 80% of the way with a slim layer of fat. The reduced stock was filled into the glasses at boiling temperature, and the glasses were closed immediately, left to cool for two hours in the kitchen and have since been in the fridge, which is at 7° Celsius (we were afraid the glass might burst from temperature shock when put directly into the fridge). The stock is very gelatinous (does that reduce water activity?). Pressure cooking the stock before consumption (rather than just boiling) would also have been an option.