Refreezing chicken stock

Just defrosted and warmed up some homemade chicken stock. I don't need it all for my recipe. Can the restgo back in the freezer or would that make it unsafe?

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9 Comments

CanadaDan March 23, 2016
great suggestions all around...thanks guys
 
LE B. March 23, 2016
if your freezer space is at a premium, consider cooking down your stock. I use this method:
https://food52.com/recipes/16882-best-way-to-efficiently-freezer-store-soups-broths-and-stews
 
ChefJune March 23, 2016
I wouldn't refreeze without bringing the remainder to a boil. But I worked in commercial kitchens, where your techniques would not fly with the health department.
 

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Kristen W. March 23, 2016
That's a lot more refined than my method. I freeze it in ziplock bags and then whack it on the counter until a chunk that seems big enough breaks off.
 
Susan W. March 23, 2016
Oh yes...I often do a combo warm water rinse with a counter whack to get the job done.
 
Susan W. March 22, 2016
Yep. I do it often. I have a weird little system now though. I keep my stock in freezer bags. When I need some, I run warm water over the bag. I pour off what I need as it defrosts. Then I toss the still mostly frozen amount back in the freezer. Works great.
 
CanadaDan March 22, 2016
Weird? Or ingenious?...
 
Susan W. March 22, 2016
Lol. According to my daughter, everything I do is weird.
 
Garlic F. March 22, 2016
It's fine to refreeze
 
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