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Chicken and rice stew fermenting WHY???

We make our own food for our dogs - and we frequently eat it as well. It is basically chicken and rice stew. But lately almost every batch I make has been rapidly fermenting overnight. I have thrown out all the ingredients I usually use and replaced them. I bought a new brand of chicken. I changed pans thinking that was the problem. I have tried everything I could think of to resolve this problem but this morning I threw out another huge $2 batch. It is such a waste! Basically here is what I do: In a very large stock pot I boil 5 lbs chicken legs/quarters. Sometimes I boil them overnight on low heat so the bones get soft so I can mash them up. I often have to add more water through out the cooking process. I debone the chicken and remove the skin and then add the chicken back to the stock. I then reboil it and add a large amount of rice - unmeasured. I boil this stirring as needed to keep it from burning. I then add cut up vegetables and then let it cool. Lately we have been adding ice cubes to cool it down quickly before we put it in the fridge thinking that was the problem but this has not helped. I then remove it from the fridge the next morning and usually find it has formed a bubbly smelly foamy head and it appears to be fermenting so I throw it out and start over. What am I doing wrong??? PLEASE PLEASE HELP! I have even tried calling the chemistry department at Stanford to no avail. I appreciate your help.

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