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Sep 17, 2009 12:38 PM

Refrigerator shelf life: boxed broth or stock?

I always try to keep the quart-sized boxed of beef and chicken stocks (or broth) in the pantry. I love the fact that they have a good shelf life and can be kept on-hand until needed.

The size of the recipes I make (often cooking for two) usually don't require the use of the entire carton. The rest may sit in the 'fridge for a week or more until I have another opportunity to use it.

Should I assume that the clock starts ticking once the carton has been opened? How long can I safely use the remaining product before it should be tossed?

On a similar tangent, why doesn't anyone sell chipotles in adobo in a jar that can be reclosed? I only find it in cans, and when I only need one or two chipotles, I will end up throwing away the rest of the can! :(

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  1. Why don't you put the unused peppers in a tupperware or other container (perhaps an old pickle jar) and refrigerate?

    2 Replies
    1. re: roro1831

      That's what we do. And stock last a while. You'd probably be able to tell when it went bad. The stink would be very noticeable.

      1. re: mojoeater

        I usually make my own stock, but I have bought the boxed stock that comes in a yellowish box. Sorry, I can't remember the name of it, but it's a major brand at least here in the Northeast U.S. Chef's Choice or Kitchen Choice, or something like that? Anyway, I'm quite sure it says on the box that once it is opened, it should be used within seven days. I don't know whether that's for safety or quality or what.

        When I do buy prepared stock, if I'm not going to use it all within a couple of days, I freeze the remainder in one-cup portions (in baggies) after opening the carton.

    2. I have used a few different brands of boxed stock and broth - most say on the container that they are good for 7-10 days from opening. I usually write the date on the box when I open, because there is no way I will remember.