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food safety question - chicken stock

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huruta Nov 21, 2006 02:02 PM

I made a homemade chicken stock about 10-12 days ago and its been sitting in the fridge since. I know I should have put it in the freezer but just didn't get around to it. I'm trying to decide whether I should use it. I was thinking about boiling it for 5-10 minutes to kill any evil bacteria and such and then using it. What would you do?

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    ddelicious RE: huruta Nov 21, 2006 02:29 PM

    I wouldn't. 12 days is a long time in the fridge!

    1. Becca Porter RE: huruta Nov 21, 2006 02:30 PM

      You are supposed to boil refrigerated stock every 5 days. I would throw it out.
      -Becca

      1. Karl S RE: huruta Nov 21, 2006 02:32 PM

        Toss it.

        1. h
          Hungry Celeste RE: huruta Nov 21, 2006 02:43 PM

          Too long, IMHO. Next time, chill then freeze & it will last a long, long time.

          1. h
            huruta RE: huruta Nov 21, 2006 03:44 PM

            Okay. Bye-bye stock. I'll keep the 5 day rule in mind for next time. Thanks for your input!

            1. t
              tarabell RE: huruta Nov 22, 2006 02:23 PM

              This is exactly the reason IMO those boxes of broth with the pouring spout never made any sense to me. The idea of having just a little broth on hand any time you need it is great, but you'd have to cook with stock awfully frequently to use it all up within a week--or else freeze it, defeating the spout's purpose.

              Stock has to be frozen in small containers unless you know you're going to use the whole thing for a batch of future soup. Storing ice cubes in a plastic bag is a great way if you often only need a tablespoon or two at a time. Otherwise 1 cup portions.

              1. s
                scott123 RE: huruta Nov 22, 2006 04:10 PM

                Which is it, 10 or 12 days? How much salt is in it? How firm of a gel? Did it have a layer of fat on top? How cold is your fridge?

                If it

                1. was only 10 days old
                2. was fairly concentrated
                3. had a decent amount of salt
                4. had 1/2" or more of fat on top
                5. was stored in a cold fridge (no more than 38)

                I might defat it, cut off a small piece, bring it to a boil and taste it. If it tastes fine, I'd use it. I probably wouldn't cry over spilled milk, but to have to throw out homemade stock... that would depress me to no end :)

                Btw, from a food safety perspective, the 5 day boil 'trick' is a myth. A few strains of bacteria can survive the boiling process. The only way to preserve stock is to freeze it.

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