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Spoiled home made soup

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mrothwell Nov 8, 2010 05:36 PM

I made home made soup, a soup that I make every year,
I used carrots, colliflower, celery, turkey, parsley, turnip, onion, spinach, basil, oregano, thyme, rosemary, sage, tumeric, salt, pepper, montreal chicken spice, terigan, margoran, chicken stock and broth.
I always use previously frozen chicken carcuses boiled down and boil them down for about four hours, ive been doing this for 20 years.
But the last two batches I have made this year are perfectly fine the day I make them, but roughly twenty four hours later, they end up smelling rancid and they taste just as bad.
I dont understand what is making the soup turn this time around.
Any input?

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  1. ZenSojourner RE: mrothwell Nov 8, 2010 06:44 PM

    Are you using any oil? It's possible your oil has gone bad. I had to toss most of a bottle of olive oil the other day because it had gone rancid.

    Also check the temp of your fridge. You can get a cheap refrigerator thermometer about anywhere. Hang it for 24 hours in each of several spots and see if you've got a hot spot in your fridge. Also your freezer, check it for hot spots. The frozen chicken may be partially thawing and refreezing if you've got hot spots in the freezer. That's a little trickier to measure because a hot spot may not be there all the time, it can come and go.

    Otherwise I would suspect the chicken itself. Where are you getting the chicken?

    1. greygarious RE: mrothwell Nov 8, 2010 06:59 PM

      I am wary of using carcasses that have been frozen for more than a couple of weeks. The stock can come out gray and sour, even without visible/smellable freezer burn. That is less likely to happen if you use some fresh chicken and bones in the stock. Freezing slows but does not prevent rancidity. If the soup did not cool quickly enough, it can turn, especially when it contains cruciferous vegetables like cauliflower.

      1 Reply
      1. re: greygarious
        c oliver RE: greygarious Nov 8, 2010 07:18 PM

        "Freezing slows but does not prevent rancidity"

        That was something I learned a few years ago with some lamb shanks. VERY nasty lesson indeed :(

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