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 Chicken Stock

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RIDEANDSLIDEFOOD

  • Total Posts: 191
  • Joined: 12/23/2004
  • Location: ARNOLD, MD
Chicken Stock Fri, 09/29/06 8:28 AM (permalink)
Hey All

Boiled a chicken thinking i was going to make some soup, but my taste changed midway. Now i have a nice Qt. of chicken stock. Can i freeze it for future use?

Thanks for any help

Jim
 
#1
    Ashphalt

    • Total Posts: 1644
    • Joined: 9/14/2005
    • Location: Sharon, MA
    RE: Chicken Stock Fri, 09/29/06 9:14 AM (permalink)
    Absolutely! I used to keep home stock in the freezer in various (cup to quart) sizes for when I needed it, but I rarely have the time any longer. Strain it and de-grease it if you haven't already, then put it in usable sized containers and it'll keep in top form for 3 months, anyway.

    Might be a nice base for Thanksgiving giblet gravy???

    Anyone else have more experience with freezing stock?
     
    #2
      V960

      • Total Posts: 2429
      • Joined: 6/17/2005
      • Location: Kannapolis area, NC
      RE: Chicken Stock Fri, 09/29/06 9:27 AM (permalink)
      Reduce it to where it is almost a syrup and then freeze it in ice trays...repackage in zips and user just a few at a time for sauces.
       
      #3
        Ashphalt

        • Total Posts: 1644
        • Joined: 9/14/2005
        • Location: Sharon, MA
        RE: Chicken Stock Fri, 09/29/06 9:50 AM (permalink)
        quote:
        Originally posted by V960

        Reduce it to where it is almost a syrup and then freeze it in ice trays...repackage in zips and user just a few at a time for sauces.


        I'd forgotten that one, it's great. I need to get back to more stewing.
         
        #4
          UncleVic

          • Total Posts: 6025
          • Joined: 10/14/2003
          • Location: West Palm Beach, FL
          • Roadfood Insider
          RE: Chicken Stock Fri, 09/29/06 12:59 PM (permalink)
          I make alot of chicken salad in the summer. I crock pot the chicken and save the stock. First thing I do is put it in a container. Once cooled to room temp I'll stick it in the fridge for a few hours. This step gels the fat on top. Scrape off the fat then toss the clean stock in the freezer. Works great and been doing it for years.
           
          #5
            Sneetch

            • Total Posts: 393
            • Joined: 9/9/2006
            • Location: Poconos, PA
            RE: Chicken Stock Fri, 09/29/06 1:12 PM (permalink)
            this is where my obsession with my foodsaver vacuum sealer is revealed - freeze in various size containers/cubes, then run hot water underneath the container to pop out the frozen stock, bag it in foodsaver bags, and vacuum seal it...it will stay fresh for at least a year! (i dined yesterday on pasta with bolognese sauce i made and froze last november - it tasted like i had just made it...)
             
            #6
              RIDEANDSLIDEFOOD

              • Total Posts: 191
              • Joined: 12/23/2004
              • Location: ARNOLD, MD
              RE: Chicken Stock Fri, 09/29/06 1:12 PM (permalink)
              Thank you all for your replies. Will hit the freezer tonight.

              Thanks Jim
               
              #7
                pigface

                • Total Posts: 406
                • Joined: 3/15/2003
                • Location: Detroit, MI
                RE: Chicken Stock Fri, 09/29/06 2:03 PM (permalink)
                I got a popsicle molds for just this purpose
                The Childrens just love a chicken or veal stock popsicle
                after a fun day in the playground
                 
                #8
                  Ashphalt

                  • Total Posts: 1644
                  • Joined: 9/14/2005
                  • Location: Sharon, MA
                  RE: Chicken Stock Fri, 09/29/06 2:13 PM (permalink)
                  Darn!

                  And I thought I was going to strike it rich with MeatSicle! (tm) The new taste treat! See, first you take molds in the shape of critters...
                   
                  #9
                    Rick F.

                    • Total Posts: 1736
                    • Joined: 8/16/2002
                    • Location: Natchitoches, LA
                    RE: Chicken Stock Fri, 09/29/06 2:15 PM (permalink)
                    I share Sneetch's obsession. One caveat: if you freeze things that may have points when solid, try to smooth them out somehow first. If you don't you may get punctures that aren't immediately apparent but which will allow air to enter as time passes.
                     
                    #10
                      Sundancer7

                      RE: Chicken Stock Fri, 09/29/06 3:53 PM (permalink)
                      Somehow chicken stock improves almost everything.

                      Paul E. Smith
                      knoxville, TN
                       
                      #11
                        lleechef

                        • Total Posts: 6220
                        • Joined: 3/22/2003
                        • Location: Gahanna, OH
                        RE: Chicken Stock Fri, 09/29/06 4:23 PM (permalink)
                        Of course you can freeze it! In small or large quanties, depends on how much you plan to use at one time. I like to freeze it in QT. Zip-Lock bags, place it flat in the freezer and thaw out in the sink or the micro when I need it. Nothing better than fresh chicken stock!
                         
                        #12
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