I defrosted too much chicken stock. Is it safe to re-freeze it?

The stock is homemade; I froze it within a day of making it; I defrosted it in the fridge.

  • Posted by: Randi
  • April 5, 2015


ChefJune April 7, 2015
Bring it to a boil and cool down. It will then be safe to refreeze.
Declan April 7, 2015
You are correct.
I missed the "defrosted under refrigeration" part. Oops! Must be getting old.
boulangere April 6, 2015
@declan, as long as the stock hasn't entered the temperature danger zone, of generally of between 40 and 140 degrees F, all is good. And if it has, it needs to be treated as a reheated food, and reheated to 165 degrees, then cooled to 70 degrees within 2 hours, and then to 40 degrees or less within 4 hours.

I think @Randi is there.
Declan April 6, 2015
ANY organisms.
Declan April 6, 2015
Can't agree. You need to re-boil it first. Then you have killed off ant micro-organisms.

Voted the Best Reply!

boulangere April 5, 2015
It sounds as though you treated it exactly as you should, especially thawing under refrigeration rather than at room temperature. Go ahead and refreeze it.
PazzoNico April 5, 2015
Absolutely. If any doubts, smell it....you'll know. :/
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