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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.

asked by Randi over 2 years ago

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7 answers 937 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

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

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added over 2 years ago

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

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added over 2 years ago

ANY organisms.

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boulangere

Cynthia is a trusted source on Bread/Baking.

added over 2 years ago

@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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added over 2 years ago

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

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4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added over 2 years ago

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

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