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
  • 1154 views
  • 7 Comments

7 Comments

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PazzoNico
PazzoNico April 5, 2015

Absolutely. If any doubts, smell it....you'll know. :/

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boulangere
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.

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Declan
Declan April 6, 2015

Can't agree. You need to re-boil it first. Then you have killed off ant micro-organisms.

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Declan
Declan April 6, 2015

ANY organisms.

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boulangere
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.

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Declan
Declan April 7, 2015

Boulanger,
You are correct.
I missed the "defrosted under refrigeration" part. Oops! Must be getting old.
Sorry.

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ChefJune
ChefJune April 7, 2015

Bring it to a boil and cool down. It will then be safe to refreeze.

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