I am making chicken stock and the carcass was cooked on Sunday night. I have been too busy to cook it until now. I just realised that maybe this might be too long to wait - salmonella poisoning and stuff.. it's been 4 days now.. that is about 96 hours. Even worse, I had a quick nibble on the chicken leg before cooking it.
Am I going to die?
Am I going to be violently ill?
How long does food poisoning take to kick in?