I simmered it all night, cooled it immediately in two small containers, and didn't end up needing all of it. May I still divide it into even smaller containers and freeze it safely?
Six days is past the recommended (refrigerator) storage time. The USDA recommends that you discard it. If it were me, however, I'd bring the stock to a boil for 10 minutes then cool in an ice bath before freezing. There are those who will argue against doing so and I think that's fine tack, too. It's hard to go wrong following USDA recommendations.
Here is what Harold McGee has to say about the situation:
"a fine tack"
Freezing will suspend the stock's current microbial state which is probably fine but technically suspect at this point. Boiling will reset the clock so to speak.
Please enter a valid email address.
Well played. You deserve a cookie.
Staying toasty this season is as easy as breathing life into your fireplace
Crispy Coconut Kale with Roasted Salmon
Guides to Gifts for One & All
The Illustrated Biographies of 16 1/2 Desserts
Set Your Holiday Table
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.