How Many Days Does Chicken Stock Keep in the Refrigerator and Freezer?

Homemade chicken stock can be safely stored in a covered container in the refrigerator for 3–4 days; in the freezer, it keeps its quality for about 4–6 months. Because it is a liquid, it spoils faster than red meat, so it should not be left at room temperature for a long time after cooking. Why should it be refrigerated so quickly? Chicken stock passes through the warm temperature range in which bacteria can multiply fastest. If a large pot of stock cools slowly, it remains in that range for a long time, creating favorable conditions for bacterial growth. That is why the stock should be refrigerated within 2 hours of cooking. The center of a large pot cools slowly if the pot is placed directly in the refrigerator. Instead, divide the stock among shallow containers, or set the pot in a cold-water bath to cool it first; either method shortens the time it takes to cool in the refrigerator. What is the layer of fat on the surface for? The yellow layer of fat that solidifies on the surface after cooling offers some protection from air to the liquid below. It can be left in place until the stock is used and skimmed off with a spoon just before use. The layer does not significantly extend the storage period, but provides some extra protection during the first few days. How should it be stored in the freezer? Divide the stock into portions and freeze them in ice-cube trays or small resealable bags so you can take out the amount you need instead of thawing one large block. Freezing the bags flat saves space and makes them thaw faster. How can you tell if it has spoiled? Foam or a slippery film on the surface, a sour or sharp smell, or a cloudy color are signs of spoilage in refrigerated chicken stock. If any of these signs appear, discard the stock without tasting it. Stock that has been kept for more than 4 days should be discarded for safety even if it looks fine. Can thawed stock be frozen again? Chicken stock that has been removed from the freezer and thawed in the refrigerator can be frozen again after it has been cooked (that is, boiled in a dish). Refreezing it after thawing without heating it is not recommended, because each thaw-and-freeze cycle reduces both flavor and safety to some extent. Is stock made with vegetable scraps different? Stock made only with vegetable scraps and bones should also be used within 3 to 4 days in the refrigerator, like other soups and broths; freeze it for longer storage. If several batches of stock are simmered in the same pot, labeling each batch with its own date helps ensure that the oldest batch is used first. Unsalted stock may lose freshness a little sooner than salted stock because salt has some preservative effect, so recipes made with unsalted stock should generally be used sooner. Stock stored in a glass jar retains odors less than stock in a plastic container and makes it easier to see whether the contents have become cloudy. For that reason, use glass containers with airtight lids when possible.