"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Thread Tools Display Modes
Old 08-15-2009, 01:59 PM   #11
Join Date: Aug 2009
Location: Eastern PA
Posts: 56
It depends on a LOT of factors...

Did you leave the skin or some form of fat on the chicken you reduced for your stock? Yes? then you have a nice fat cap on top! undisturbed, this prevents bacteria from getting to your stock.

Did you remove all the fat? then you have a smaller cap, if none at all, and have a reduced time in the fridge.

Did you use traditional french trinity(carrots, celery, onion), or did you use other vegetables that aren't in the onion family? (I say this cause leeks, green onions, etc...keep as long as onions).

Is it liquidy, or gelatenous?

ultimate case, you may get 2 weeks with a good and thick fat cap. generally, I'd process it within a week. I like to freeze my stock/broth in an ice cube tray, then vacuum seal the cubes in small 3-5 cube bags. vacuum sealing prevents additional ice crystal production and F-Burn from setting in. I find 3-5 cubes with my trays are good for a personal sized bowl of soup (3 for concentrated stock, 5 for more liquidy). I go through some extra sheets of plastic for my sealer, but I am assured my stock is preserved as best as it can be.

Antiguadreams is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:55 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.