Storing Homemade Stock
Chill stock as rapidly as possible in an ice bath before moving it to the refrigerator or freezer. For short-term use, it stays fresh in the fridge for up to four days; for long-term storage, portion it into airtight containers or freezer bags, leaving an inch of headspace for expansion.
Temperature is your primary concern.
The window between room temperature and the refrigerator is where bacteria thrive. Cool your stock down immediately after straining to ensure it lasts as long as possible.
- Large stainless steel pot
- Wide metal bowls
- Ice cubes
- Glass jars or freezer-safe bags
- Permanent marker
Speed-chilling
Set your stock pot into a larger basin filled with ice and water. Stir frequently to draw the heat out of the center of the liquid within thirty minutes.
The method.
Strain the stock
Pass the finished stock through a fine-mesh sieve or cheesecloth into a clean bowl to remove all solids. Solids left in the liquid will hasten spoilage.
Initiate the ice bath
Place your pot or container of strained stock into a sink or basin half-filled with ice and cold water. Stir the stock with a clean ladle to accelerate the heat transfer.
Portion for efficiency
Decant the cooled stock into smaller containers. Use one-cup or two-cup portions so you only have to thaw exactly what you need for a specific recipe.
Seal and label
If using freezer bags, push all the air out before sealing. If using jars, leave at least an inch of empty space at the top to account for liquid expansion during freezing.
When it doesn't go to plan.
Skim the fat layer off the top after the stock has chilled in the fridge; it acts as a seal and can be removed easily once solidified.
Freeze stock in ice cube trays first; once solid, pop them into a heavy-duty bag so you can grab just a tablespoon or two for deglazing a pan.
Label containers with the type of stock and the date it was made so you rotate through older batches first.
The ones that keep coming up.
How long will stock last in the freezer?
It maintains best quality for up to six months. Beyond that, it remains safe to eat but may begin to absorb freezer odors or lose its depth of flavor.
Can I refreeze stock I have already thawed?
No. Once thawed, use it within 24 hours. Refreezing compromises the structure of the liquid and creates more opportunities for bacterial growth.
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