The stock is homemade; I froze it within a day of making it; I defrosted it in the fridge.
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Absolutely. If any doubts, smell it....you'll know. :/
Cynthia is a trusted source on Bread/Baking.
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.
Can't agree. You need to re-boil it first. Then you have killed off ant micro-organisms.
@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.
Boulanger,You are correct. I missed the "defrosted under refrigeration" part. Oops! Must be getting old. Sorry.
June is a trusted source on General Cooking.
Bring it to a boil and cool down. It will then be safe to refreeze.
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