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Can you freeze stock?!
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Mup_2
Posts: 75 Forumite
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.
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.
0
Comments
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Yes there is no problem with freezing the stock.£2 Coins Savings Club 2012 is £4
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NPFM 210 -
Ive often frozen left over stock, either in an empty 1pt milk carton (washed out!!!) or an ice cube tray!!!
Catherine x0 -
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.Enjoying an MSE OS life0 -
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.0 -
Of course you can freeze stock, me and Jamie Oliver do it all the time.
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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 wasteEnjoying an MSE OS life0 -
Brilliant apple mint, I'll have a go at that next time we have fish - wouldn't work with salmon fillets then, lol?!
Mup.0 -
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:
Enjoying an MSE OS life0 -
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 want0 -
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 grocersfounder of Frugal Genius UK (Yahoo Groups)0
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