Can you freeze stock?!

Mup_2 · 27 January 2006 at 10:42AM

Hiya
I had my first try at 'making' stock last night - boiled then simmered chicken carcass (not v pleasant smell...) Anyway, no meat left to make a soup so can I freeze this 'stock' or how long can you keep it in fridge?

Any help appreciated please!
Mup.

Rikki · 27 January 2006 at 10:44AM

Yes there is no problem with freezing the stock.

comping_cat · 27 January 2006 at 10:51AM

Ive often frozen left over stock, either in an empty 1pt milk carton (washed out!!!) or an ice cube tray!!!
Catherine x

apple_mint · 27 January 2006 at 10:53AM

Yes, you can definately freeze stock. According to Rose Prince in The New English Kitchen you can keep fresh stock in the fridge for 1-2 weeks and frozen stock keeps for at least 3 months.

I regularly make batches of stock and freeze in small containers ready for soup making / casseroles etc. Never had any problems.

Mup_2 · 27 January 2006 at 10:53AM

Thanks for the help.

Some recipes call for fish stock - I've never seen fish stock cubes and wonder how to make my own... Do you just simmer a mixture of fish or bones?

Thanks again, Mup.

elvis_bloggs · 27 January 2006 at 10:58AM

Of course you can freeze stock, me and Jamie Oliver do it all the time.

apple_mint · 27 January 2006 at 10:59AM

I've made fish stock with fish bones, heads etc (from a sea bass we had a as treat). Add some veggies (onion, carrot, celery etc) and some herbs (thyme / parsley ... whatever you have (I use dried if I don't have freh), a little salt and pepper (pepper corns?). Add water, boil and then simmer for 30 mins or more. Stain. I think you'll probably need to freeze fish stock rather than keep it in the fridge for a length of time.

Stock making for me revolves around throwing into to the pan whatever I have got that has got a little past it's best. Being OS I hate waste

Mup_2 · 27 January 2006 at 11:00AM

Brilliant apple mint, I'll have a go at that next time we have fish - wouldn't work with salmon fillets then, lol?!
Mup.

apple_mint · 27 January 2006 at 11:06AM

Mup wrote:

Brilliant apple mint, I'll have a go at that next time we have fish - wouldn't work with salmon fillets then, lol?!
Mup.

Never anything left when we have salmon fillets

. We now have a lovely fish monger who parks his van in a local village each saturday. As a once in a while treat we buy a whole fish and I make OH fillet it so I can have the bones and head for stock (OH moans a bit but sits reading the instructions on how to fillet in some of my recipe books - which are mostly car boot sale buys). He keeps on muttering about buying a proper filleting knife :cool:

Swan_2 · 27 January 2006 at 11:31AM

my sister-in-law always used to throw out her turkey carcass at Xmas

... when I found out about this madness, I got her to save it for me. I froze the stock in a roasting tin, broke it up into smallish pieces then stored it in a freezer bag & I'd always have small quantities of stock for stir-frying or anything else requiring 'chicken' stock. & it would last for the best part of a year ... if I didn't make soup

oh, & if you boil it down & make it more concentrated, it takes up a lot less space in the freezer. when using it, just add water to dilute it back to the strength you want

HOLsale · 27 January 2006 at 11:46AM

Mup wrote:

Thanks for the help.

Some recipes call for fish stock - I've never seen fish stock cubes and wonder how to make my own... Do you just simmer a mixture of fish or bones?

Thanks again, Mup.

if you don't make your own fish stock you can often find tubs of fish stock paste in ethnic grocers

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Can you freeze stock?!

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