Axe Posted November 23, 2009 Report Share Posted November 23, 2009 Now just why I haven't ever bothered to make any before I have no idea but week last Saturday I made some chicken stock using the fresh carcass of a chicken I had jointed and filleted. It was a basic stock and I simply added an onion, carrot, celery, and few peppercorns. It simmered away for several hours and was allow to cool overnight. It was bottled in the morning and smelt simply delicious. I just haven't got round to using it. If had given it any forethought I would have frozen it as I understand it freezes well. The question is though, how long will it last in the fridge? Quote Link to comment Share on other sites More sharing options...
docholiday Posted November 23, 2009 Report Share Posted November 23, 2009 ABOUT THREE DAYS TOPS Quote Link to comment Share on other sites More sharing options...
christy Posted November 23, 2009 Report Share Posted November 23, 2009 I see beef and chicken stock ready made in the supermarkets. Guess it will be there for 10-14 days so that kinda answers it. Why not freeze some now? Quote Link to comment Share on other sites More sharing options...
docholiday Posted November 23, 2009 Report Share Posted November 23, 2009 (edited) CHICKEN BROTH WAS THE MEDIUM USED TO GROW BUGS IN AND IS VERY GOOD AT THIS, SUPERMARKETS WILL SEAL AND SRERILIZE GIVING IT A LONGER SHELF LIFE, IF YOU WANT TO KEEP IT MORE THAN A FEW DAYS SUGGEST YOU BOIL IT EVERY DAY DOC Edited November 23, 2009 by docholiday Quote Link to comment Share on other sites More sharing options...
Axe Posted November 23, 2009 Author Report Share Posted November 23, 2009 What a shame I didn't freeze it! Oh well down the drain it will go. One things for sure, i'll definitely be making some more. Quote Link to comment Share on other sites More sharing options...
JJaxeman Posted November 23, 2009 Report Share Posted November 23, 2009 Atleast you know now for next time I alway's freeze Quote Link to comment Share on other sites More sharing options...
John_R Posted November 23, 2009 Report Share Posted November 23, 2009 If you boil it up every day you can keep a stock pot going for weeks. I just drop more bones and veg in and top up the water, taking stock out as I need it. Once I know some reason why I cannot use it, or will be away for a while I strain all the bits out and boil it to reduce it and then let it cool before freezing. Quote Link to comment Share on other sites More sharing options...
Axe Posted November 24, 2009 Author Report Share Posted November 24, 2009 I think freezing is my best bet. Whilst i'd like to, I don't think I could keep a stock pot rolling for long. It's disappointing that I have had to pour two litres of the stock away, but I have learnt two valuable lessons, so in a way, its worth while. 1. Fresh stock is vastly superior to any alternative and 2. Freeze what you can't use straight away. Quote Link to comment Share on other sites More sharing options...
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