I know it’s late on the thread but could I ask how long chicken stock can be kept? It may have been two weeks ago I had roasted a chicken and ended up making a lot of stock. Put it in a plastic storage bowl, sealed and forgot about it.
Going through the fridge today Mrs p6 and I found it. She is leaning to tossing it but I hate to waste it.
Any thoughts?
Generally 5 -7 days for home made stock is the limit. Boxed stock (with additives, of course), will last longer.
Two weeks is far longer than I have ever kept chicken stock in the refrigerator. I was always taught to give it the smell test. If it smells even the least bit sour, then throw it out. On one of the cooking shows I watched a while back it said you should always heat up your stock and make sure it smells good and not sour before adding it to anything you cook, because even the boxed or canned stuff you buy might have turned sour.
As my mother always told me, “When in doubt, throw it out.” You don’t want anyone getting sick because you didn’t throw it out when you should have done so.
Like others have said - I’d pitch it too....
I like to freeze stock in muffin tins - pop them out and into a freezer bag - each muffin tin worth is 1/2 a cup (easy for recipes)....trick from Alton Brown.