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Arrrrggghhhhh....is all that simmering gone to waste?!

post #1 of 7
1/1/07 at 8:37am
Thread Starter 
I made a huge batch of chicken stock yesterday. I maticulously measured the stock into ziplock bags layed them flat on a cookie sheet (so they will nice and flat when frozen). However, I only had room for one cookie sheet so I left about 5 bags of stock on the counter....thinking that I could put them in the freezer after the frist batch is slightly frozen. Well, I woke up this morning realzing that I had forgotten to put the second batch of broth in the freezer. Stock has been sitting in the bags on the counter overnight :cry:. Is all that stock wasted? Can I still save it?
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post #2 of 7
1/1/07 at 8:50am
I would think that it would be fine. Being sealed it was airtight, and not subject to botulism as it's not acidic. I think your biggest concern would be souring, but overnight on the counter shouldn't do that, I think you should be fine, just make sure when you use it to bring it to a good boil for a couple of minutes.
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post #3 of 7
1/1/07 at 9:13am
Was the stock completely chilled when you originally sealed it up? If not, I wouldn't be to sure about the ones that you froze either. Best bet would be to boil the ones left on counter for 10 minutes. Cool completely and taste, if sour, throw out. If you wind up throwing out, then test one of frozen ones the same way.
On a side note:"Being sealed it was airtight, and not subject to botulism as it's not acidic." Botulism thrives best in anaerobic and low acid conditions.
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post #4 of 7
1/1/07 at 9:17am
Chicken stock should be sufficiently aerated to not be an anaerobic condition, at least for the time it was out. For a longer period, sealed in a baggie would become anaerobic. Further, botulism thrives in aerobic conditions too, but it's only in anaerobic situations that it produces toxins.

Phil
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post #5 of 7
1/1/07 at 11:03am
Thread Starter 
Thanks to all that replied. Just to be safe, I will throw out the old batch and make a new one. I didn't chill the broth before I stuck in the freezer. So lesson learned...chill the broth completely before freezing it and freeze all of it!! I didn't have any ice on hand so I skipped the chilling the soup in an ice bath. Alas, the store is open today...back to simmering pot!
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post #6 of 7
1/1/07 at 12:28pm
Next time, before you make your stock, take some CLEAN two-liter (or so) bottles and fill them 3/4 with water. Place them in the freezer to freeze solid.

Then, when your stock is done and strained, pour it into a clean container in an ice bath and put the frozen bottles in. The idea is to get that stock down below 40 degrees as soon as possible.

Just putting the stock in 'frig or freezer won't do it. It'll take too long to get the stock temperature down and you run the risk of raising the temperature of the other foods in the 'frig or freezer.

Remember, stock is a perfect microbe environment. Nutrient rich, right pH, moist. Just microbe heaven.
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post #7 of 7
1/1/07 at 3:19pm
:eek: :o Well that's a fine bit of irresponsibility :mad: Boy is my face red.
Sorry for the bad information, I know better than that. I still think you would have been fine and the worst that would have happened was souring. Still I find it unlikely, but possible. As far as the airtightness goes, we're talking about being sealed in a plastic bag which though air resistant is unlikely to be airtight enough to be completely aenerobic. But it is a nasty little bugger so if you feel better dumping it then by all means do so. Chicken is cheap enough to do over :smiles:
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