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Message
Chicken stock
Posted on 5/4/11 at 2:21 pm
Posted on 5/4/11 at 2:21 pm
Making some stock tonight but have to freeze it. What's the best way to freeze the stock? Should I let it cool all the way before I freeze?
4
Posted on 5/4/11 at 2:25 pm to yomamak
No need to cool to room temp. I let cool a little and stick in freezer.
Posted on 5/4/11 at 2:29 pm to yomamak
I made some late last night and set it outside to cool since it was in the 40s. This way it won't tax your fridge.
Posted on 5/4/11 at 2:31 pm to yomamak
Cool it and put it in the fridge. Take the fat layer off and then reduce it so it won't take up a lot of space in your freezer, if you like. You can add water to it when you defrost or use the stronger version, if the dish warrants.
Posted on 5/4/11 at 2:32 pm to Gris Gris
quote:
Take the fat layer
Or make it so you don't have a fat layer.
Posted on 5/4/11 at 2:33 pm to LSUAfro
quote:
No need to cool to room temp. I let cool a little and stick in freezer.
um...botulism?
Posted on 5/4/11 at 2:35 pm to BugAC
quote:
um...botulism
From what?
Posted on 5/4/11 at 3:01 pm to yomamak
I let it cool first, but I can't think of any reason why you would need to other than not wanting to raise the temp of yyour freezer at all
Posted on 5/4/11 at 3:26 pm to glassman
quote:
quote:
Take the fat layer
Or make it so you don't have a fat layer.
Or this.
Just depends on what parts of the chicken you used to make it. Even carcasses will render some fat and I don't like to freeze it with the stock, even a little.
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