Chicken Stock how long does it keep?

thriftlady_2

It should keep at least a week in the fridge. Smell it to be safe- if it smells at all off chuck it, but after 4 days it will be fine.

Jammygal

Thanks thriftlady........you are a star !!!

Jammygal

It smelt fine is now in soup in the slow cooker

Bluebirdnick

I freeze mine in an ice cube tray. I reduce mine until it is almost a jelly, so each ice cube is about the equivalent of half a stock cube. Stick the tray in a bag though - they seem to go a bit frosty otherwise.

I get through them within a month, but I suspect they could last a bit longer if needed.

Jammygal

Good tips Bluebird nick....maybe I should freeze the rest tonight

pandas66

Hiya
So I slow cooked a chicken monday, deboned it, sieved through the stock and got a pan of gorgeous stock, left that to cool and skimmed off the fat and then was left with a delicous base for soup this week.

But how long does it keep?

I've kept it cool and have a 'portion' left to make more soup over the weekend, would it be too old on Sunday. Or could I freeze it now and defrost it Monday to use?

Its proper nice stuff as I put a mix of veg, wholegrain mustard and herbs :T

Hope I haven't posted a dumb old thread.:rotfl:

Primrose

If I'm not planning to use my stock for soup within 48 hours I freeze it when it will keep almost indefinitely. It should be fine for 2 or 3 days in your fridge providing the temperature in it is less than 5 degrees. I wouldn't leave it later than Monday though.

skintchick

I am slightly confused. Some weeks ago I made stock in the SC from a chicken carcass and put it in the fridge to cool. I then forgot to actually do something with it.

As it was weeks ago (not sure how many exactly, but at least two) I girded my loins last night to get it out and bin it by freezing it in a bag to go into the bin on bin day.

Interestingly, there was no mould and no smell, even when I scopped it out into the bag, and it looks and smells totally fine.

It is now in the freezer, destined for the bin, but I thought I'd just check first - does it last for weeks? Is it OK? Should I use it?

Seems really odd that it doesn't smell and there's no mould on it. It did have a layer of fat on top plus a lid, and was put into the fridge still warm so it was cooled quickly.

Any thoughts?

grem_2

I would boil it! That would be the safest way of making sure any potential nasties were scribbled out

Then, I would TASTE it - if it is rancid, you will be able to tell by the taste. Not all nasties (bacteria) leave mold or unpleasant smells, but they can be detected (when all else fails) by taste.

The layer of fat on top will have kept it reasonable "fresh" - like a body bag. The fat provided a "protective" layer.

In future though, I would freeze the stuff asap to be on the "safer than safe" side because frozen foods should always be frozen at their freshest to maximise their longevity.

skintchick

Normally I would have made soup and eaten it but I forgot!

I may brave it later then - boil it up and taste as you say. Problem is now it is frozen I cannot then freeze the soup so can't take it to work (which is what we usually do with it).

Still, I guess it can stay where it is for now.