Chicken Stock how long does it keep?

Nova5

Nix143 wrote: »

Well I was decanting mine into pots to go into the freezer so I had plenty for risotto and noticed a wee black thing bobbing about but thought nothing off it

Til I got to the bottom of it and there was a dead spider floating with his lil legs all curled up under him!!!! Heaven knows when that dropped in but I immediately threw all the stock down the sink - much to the disgust of my OH who reckoned that it would be fine as what could we catch off a spiddy spider????

So now I have no stock in the freezer and 10 bags of caranoli (?) rice (the posh stuff) from when it was reduced to 27p in Home bargains and I cleared them out LOL - but honestly, would you have eaten it?????

Think of the extra protein ...:rotfl:

orchid-96

I have just put a pan on with the chicken carcass from tonights roast, with onions/carrots etc.. I hadn't realised how late it is, can I simmer it for an hour or so, then just turn off the heat and leave it on the top overnight, then re-heat tomorrow and simmer for a couple of hours before straining and freezing?

Thanks, havn't done this before, but was determined to get as much as possible out of my roast

twink

its not ideal but am sure you can, as long as the kitchen isnt too warm, dont take the lid off at all and give it a boil in the morning, shouldnt need much longer if you are giving it an hour or so tonight

annie-c

Ideally I'd stop now, cool it, put it in the fridge overnight then start in the morning. Regardless of the kitchen temp, if it is left to cool at room temp then bacteria will be multiplying rapidly overnight.

sparklygirl1

Sue if you freeze it wont it kill any bacteria?

conradmum

I do this all the time and have never come to any harm. I let it simmer till late, turn the heat off (leaving the lid on) and in the morning I strain it and put it in the freezer.
It's always heated thoroughly when it's finally used, of course.

dixie_dean_2

Freezing doesnt kill bacteria it just slows or stops the multiplying. Having said that, doing what you suggest would be ok.

MoaningMyrtle

In my Aga cook book, you can keep it in the warming oven overnight, so I'd say an ambient temperature would be OK. I'm making some too, it is simmering now.

odds-n-sods

no, its not a great idea. I'd stick it in the fridge now and cook it tomorrow.

orchid-96

Thanks, dh left it in the oven sealed overnight and I put it in the fridge first thing this morning..I am going to bring to the boil then simmer for an hour or so today, then strain and when cool freeze...

I wish I had just strained it last night really, but my mil has also told me she leaves her soups and stuff out all the time :eek: which I wouldn't normally do - I will then make sure I reheat very hot once thawed....

Thanks for all your replies