No, since that was really only stated to be necessary if it was an extra large batch.
I did bring it to a boil while I was splitting up the onion, carrot, and celery in the morning, then bumped the oven to 225 to finish it off. That kept it in the 180 to 190 range the last couple hours.
As others mentioned, it's only a couple cheap veggies that I might lose, but I went ahead and finished it off, skimmed it, reduced it by about a third, then put it in to freeze.
Still not sure whether to use it or not. Frankly, while it has a nice deep color to it, it doesn't have much body. I didn't get much thickening in the fridge, so I clearly didn't get much gelatin out of the carcass. I usually do when I use the stove-top.
I'm trying an overnight oven stock for the first time and a temperature question popped up.
I threw a roast chicken carcass in the pot, added water to cover, then tossed it into my 200 degree oven overnight (a la a number of posts I've seen here and the method that Michael Ruhlmann mentions here http://ruhlman.com/2010/11/turkey-sto... ).
When I woke up this morning everything looked fine, but I got curious and decided to check the temperature of the broth and found it to be only around 150 degrees (right at the top... I assume it's probably higher down near the bottom). 150 degrees seems kinda low for that length of time. I would have expected it to be closer to around 180 to 190 or so.
I'm in a new house and hadn't had a chance to check my oven temp yet, so I did that and found it to be pretty close to accurate (within a couple degrees).
Is 150 degrees high enough? I'm not so much worried about whether its optimal for getting the best flavor (I don't think it is... I don't think collagen starts metling until 160 or so. I might just go back to my stove top method).
What I'm concerned about is the safety aspect. I'm wondering how much time this concoction might have been in the "danger zone". I'm thinking this may end up being a failed sacrificial batch.