2

votes

How long can a jellied chicken stock be kept in the fridge?

Answered on August 19, 2014
Created April 30, 2013 at 7:25 AM

Hi. I am always making stocks and often freeze them. But I now have loads in the fridge which is two days old. How long will it stay safe to eat in the fridge?

Thanks.

7fc82eebafd44badc73c520f44660150

(3275)

on May 14, 2013
at 02:02 PM

As always, thanks Nance for your informative and helpful answers. Folks here at PaleoHacks share there knowledge and experience, which is great! -Mike

4e184df9c1ed38f61febc5d6cf031921

(5005)

on April 30, 2013
at 02:39 PM

I meant to put salt...

4e184df9c1ed38f61febc5d6cf031921

(5005)

on April 30, 2013
at 02:39 PM

Slat - that would help it to keep. And I wonder if garlic would also be useful for that? Or whey?

De1095b2ba29c1035f00428cbfe3cc7c

(777)

on April 30, 2013
at 09:54 AM

I should add i've only made pork & beef stock

9f54852ea376e8e416356f547611e052

(2957)

on April 30, 2013
at 09:15 AM

I re-heat once a week or freeze it.

F5a0ddffcf9ef5beca864050f090a790

(15515)

on April 30, 2013
at 08:16 AM

Mine does not last as long, only 4 days. Then it does not taste the same. But you can freeze it.

De1095b2ba29c1035f00428cbfe3cc7c

(777)

on April 30, 2013
at 08:06 AM

I've had mind going a week in the fridge now & it still tastes good, im sure someone more experienced will reply but i think the general consensus is a week. If anything i can't make the stuff fast enough & haven't had the opportunity to freeze any yet, i can go through a quart jar of the stuff in a day easy

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3 Answers

1
96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on April 30, 2013
at 08:49 AM

I'll be interested in the other answers. Most of my broth is beef, with occasional pork or poultry.

I've always been pretty cautious with it. When I make a large batch--and with me it's always a stew, not just broth. I eat the first 2 or 3 meals out of the large batch. Then, I divide it to freeze some and return the rest to the fridge.

From that point on, I re-heat the fridge portion at least every 2-3 days; whatever I don't consume goes back into the fridge. The frozen part of the batch is easier because I usually freeze single portions.

7fc82eebafd44badc73c520f44660150

(3275)

on May 14, 2013
at 02:02 PM

As always, thanks Nance for your informative and helpful answers. Folks here at PaleoHacks share there knowledge and experience, which is great! -Mike

0
13c5a9f1678d75b93f269cdcf69f14d5

(2339)

on April 30, 2013
at 01:16 PM

French cookbooks have you bring it to a boil every 3-4 days. I make mine with only meat,bones, salt, vinegar and it lasts a week or more easily in my very cold fridge (39-40 degrees). If i add onions, celery, etc, it does not keep nearly as long.

4e184df9c1ed38f61febc5d6cf031921

(5005)

on April 30, 2013
at 02:39 PM

I meant to put salt...

4e184df9c1ed38f61febc5d6cf031921

(5005)

on April 30, 2013
at 02:39 PM

Slat - that would help it to keep. And I wonder if garlic would also be useful for that? Or whey?

0
089dd41b18fbb95ebb5347cded708d98

(5635)

on April 30, 2013
at 09:17 AM

I keep mine in for five days.

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