Making chicken stock is a fantastic way to add rich flavour to your dishes, but knowing how to store it is just as important. Proper storage keeps your stock fresh and safe while saving you time for future meals. Let’s break it down into simple steps so you can confidently handle your homemade stock.
Why Storing Chicken Stock Properly is Important
Homemade chicken stock doesn’t have preservatives like store-bought ones. If not stored right, it can spoil quickly, leading to wasted effort and ingredients. Good storage practices ensure it’s safe to use, keeps its flavour, and is ready whenever you need it.
Step-by-Step: Storing Chicken Stock the Right Way
1. Cool the Stock Quickly
The hot stock should be cooled fast to prevent bacteria from growing. Here’s how:
- Use an Ice Bath: Place the pot in a sink filled with ice water and stir often to cool it faster.
- Shallow Containers: Pour the stock into wide, shallow dishes to speed up cooling.
Cooling it quickly also helps lock in the flavour.
2. Strain and Remove Fat
- Strain It: Pour the stock through a fine-mesh strainer to remove leftover bones, meat, and vegetables.
- Skim the Fat: Refrigerate strained stock for a couple of hours. The fat will rise and harden on top, making it easy to scoop off for a cleaner, healthier broth.
3. Portion for Convenience
Divide the stock into portions based on your cooking needs:
- Large Containers: Great for making soups or stews.
- Ice Cube Trays: Perfect for small amounts, like adding a splash to sauces. Each cube is roughly 1 ounce.
Label each container with the date so you know when it was made.
4. Refrigerate for Short-Term Use
If you plan to use your stock within a few days:
- Store it in airtight containers.
- Keep it in the refrigerator for up to 3–4 days.
Pro tip: Always smell and check the stock before using. A sour or off smell means it’s gone bad.
5. Freeze for Long-Term Storage
For long-term use, freezing is the way to go:
- Use freezer-safe bags or containers.
- Leave some space at the top, as liquids expand when frozen.
- Lay freezer bags flat to save space and make thawing quicker.
Shelf Life: Frozen stock keeps well for 2–3 months, though it’s best to use it sooner for peak flavour.
Using Your Stored Chicken Stock
- Refrigerated Stock: Reheat it in a saucepan until it boils for at least one minute to ensure it’s safe to eat.
- Frozen Stock: Thaw it overnight in the fridge, or pop a frozen cube straight into your dish for convenience.
Mistakes to Avoid
- Skipping the Cooling Process: Letting the stock cool slowly encourages bacteria to grow.
- Using Non-Airtight Containers: Improper sealing can lead to freezer burn or funky odours.
- Overfilling Containers: Liquids expand when they freeze, so leave space to prevent spills or cracks.
FAQs about Chicken Stock Storage
How Do I Know If My Chicken Stock Has Gone Bad?
Spoiled stock may smell sour, look cloudy, or have mould growing on it. When in doubt, throw it out.
Can I Freeze Stock That Has Salt or Seasoning?
Yes, but it’s better to season stock after thawing so you can adjust the flavour for specific recipes.
What is the Difference Between Stock and Broth When It Comes to Storage?
Both can be stored the same way, but stock (made with bones) may have more fat, so take care to degrease it before storing.
