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Chicken stock ok after frozen for 9 months?

Want to make turkey soup on Friday with some really great stock I made back in February. Anyone here ever used stock that was frozen for 9 months or more?

Thanks!

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    1. re: Veggo

      I'm pretty sure that'd be okay to use. When you made the stock in February did you freeze it right after you made it? If so I think it'd be fiiiiineee. My mom makes soup and puts it in baggies to throw in the freezer all the time.

    2. A woolly mammoth is good for 150,000 years on ice. Your stock should be good after nine months.

      4 Replies
      1. re: Sam Fujisaka

        Sam, as it happens, I have (almost) perfected an anchovie Veracruz salsa, with a mango glace, for de-woollied mammoth backstraps. But Costco doesn't carry them; I need a vendor with a time capsule.
        Ayudame, hermano!

        1. re: Veggo

          Just so E N dubs them as "authentic". But then to satisfy some of the other hounds, we'll have to do:

          BBQ ribs using a section of an Atlas 5 to provide indirect heat fired only with curly Cicassian walnut chips

          Pickled WM feet using only Pinot Grigio vinegar and Kosher salt from the Atacama desert

          Steaks using huge, specially made cast - iron skillets and finished in the oven (the same kiln used to finish the paint on those Apollo 5s)

          Haggis using both Druid and Celtic ceremonies to ensure purity ....

          1. re: Sam Fujisaka

            Sheeeesh.... this lends new meaning to What's For Dinner. Include me in though, this I'd like to see if not taste. And the wine pairing would be.......?

            1. re: Gio

              Obviously, wine in Roman amphora brought up from the bottom of the Mediterranean!

      2. Agreed, it should be okay. If there's a layer of fat on top that's good, as it protects the stock from freezer burn a bit, but remove the fat layer, melting and tasting it separately, and toss the fat if it doesn't taste right, because that layer may be a little rancid or have freezer taste.

        1. Just bring it up to a roiling boil for a few minutes, and you're good.

            1. I always keep some home-made chicken stock in the freezer, and I've probably kept some that long before using it. It hasn't killed me yet.

              For what it's worth, I chill the stock overnight as soon as it's done, skim off the fat, and freeze it in Ziplock bags in 1-cup portions. Most every dish I use it in probably gets it back to the boiling point before it's served.