hmmm jar of homemade stock in the fridge for 10 days, good or not?

[Arduinna]

would you eat it?

I've been cooking a lot of chicken lately so I've been making a lot of stock with the carcasses. I have been freezing what I don't use up but I found a jar in teh back of the fridge that is probably in the 10-14 day range.

Should I reboil it and then freeze it?

[Ruthla]

Does it have a nice layer of fat on the top? If so, then it's probably fine. I routinely leave stock in the fridge for at least a week- sometimes up to 2 weeks. Generally, the ones with a nice thick layer of fat sealing the top are still good, while the ones without it (that I heated up a small amount and the fat layer is in globs rather than making a seal) are often spoiled.

I'd give the jar the "sniff test" and if it's good, reboil it (or consume it now) and if not, toss it.

[Brown Lioness]

I agree with Ruthla's sniff test. More often than not, ima use it lol

[Arduinna]

It does have a nice layer of fat, but for whatever reason it's broken and so there is broth above it and the fat layer is about an inch or two below.

It smelled fine, and I used a little last night in a dish I made. But now I'm debating if I should reboil and freeze or how much longer it's safe to keep in the fridge.

hmmm maybe I'll just make some something with it tonight.

[Magelet]

I keep it that long routinuely without a fat layer without problem, but I always do a sniff test (and I don't try to keep it that long). I think personally I'd reboil and freeze, it's what I usually do no problem.

[Yanas-mama]

I usually boil down my stock into my own "bullion" and then it pretty much keeps indefinitely. Just boil it down over meduim low heat until it seems to cling to a spoon. Jar it, it should firm up like a jelly then I just reconstitute it about 1 Tbs per cup of water when I need it.

[Arduinna]

Originally Posted by Magelet

I keep it that long routinuely without a fat layer without problem, but I always do a sniff test (and I don't try to keep it that long). I think personally I'd reboil and freeze, it's what I usually do no problem.

Thanks, it's good to know that others find it safe that long. I just had been making so much stock I wasn't using it up fast enough.

[Arduinna]

Originally Posted by Yanas-mama

I usually boil down my stock into my own "bullion" and then it pretty much keeps indefinitely. Just boil it down over meduim low heat until it seems to cling to a spoon. Jar it, it should firm up like a jelly then I just reconstitute it about 1 Tbs per cup of water when I need it.

ahh yes, turn it into demi-glace great idea.

[EFmom]

I'd chuck it. It's a pretty good culture medium.

[AFWife]

I didn't know it wasn't okay to keep it that long...

[LCBMAX]

Intellectually I BELIEVE it's still good with a solid layer of fat, but something in me just can't go there. 7 days is about my limit. After that it becomes my dogs' delight.

If you've ever had real true serious food poisoning, it's hard to make yourself take the chance (and the sniff test doesn't reveal all bugs.)

[Arduinna]

I used it to make rice pilaf and it was fine.