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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It's fine to refreeze
Susan W is a trusted source on General Cooking.
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.
Weird? Or ingenious?...
Lol. According to my daughter, everything I do is weird.
Susan W I had a question for your comment but is at the end:
Kristen W. is a trusted home cook.
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.
Oh yes...I often do a combo warm water rinse with a counter whack to get the job done.
Strange, don't you find that what is left at the end is much thicker and "murky"? When I defrost chicken stock over a sieve, the liquid part is what defrost first and the gelatin at the end. I do that to purify it when making consommé.
I really don't. I freeze the stock flat in the bags, so maybe it stays together as one better? That and the warm rinse with the counter whack that Kristen mentioned seems to yield perfectly gelled defrosted stock. I'm not going for consomme clear though. I like a bit of murk in my stocks.
I also like the murk, the consomme is occasionally. It must be the plastic bag, the warm water and the quantity you defrost. I usually freeze it in plastic containers, so the top defrosts first. Physic teaches light particles float !?!
June is a trusted source on General Cooking.
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.
if your freezer space is at a premium, consider cooking down your stock. I use this method:
great suggestions all around...thanks guys
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Well played. You deserve a cookie.
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