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Chicken stock - Page 2

post #31 of 36
Quote:
Originally Posted by ChrisLehrer View Post


Correction: do not keep frozen stock in a home freezer more than 3-4 months. Temperature isn't cold enough.

Note that you can pressure can that stock (using proper equipment of course), and the end result will keep without refrigeration for about 2-3 years.

Thanks for the advice Chris, many thanks on the warning!

post #32 of 36
Quote:
Originally Posted by ChrisLehrer View Post


Correction: do not keep frozen stock in a home freezer more than 3-4 months. Temperature isn't cold enough.

Note that you can pressure can that stock (using proper equipment of course), and the end result will keep without refrigeration for about 2-3 years.


USDA recommends canned meat and stocks be used within one year.

post #33 of 36
Quote:
Originally Posted by Jimyra View Post
 


USDA recommends canned meat and stocks be used within one year.


They also say that soups and stews keep 2 to 3 months in the freezer (for quality) but as far as safety is concerned, you can store any food in the freezer indefinitely. 

 

https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/freezing-and-food-safety/CT_Index

post #34 of 36
Quote:
Originally Posted by ChrisLehrer View Post



Note that you can pressure can that stock (using proper equipment of course), and the end result will keep without refrigeration for about 2-3 years.

 

That's what I do, pressure can it. And I am out of home made stock, which is a shame. I am sicker than a poisoned pup this weekend, and had to resort to drinking hot cups of store bought broth. It just isn't the same.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #35 of 36

Can a small turkey be done the same way as the chicken for stock?

post #36 of 36
Quote:
Originally Posted by indychuck View Post
 

Can a small turkey be done the same way as the chicken for stock?


Yes. The size of the turkey doesn't matter. The only thing that matters is the size of the turkey (or chicken) pieces used to make the stock: the larger the pieces, the longer the cooking time for your stock. 

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