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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?

asked by CanadaDan 9 months ago
13 answers 875 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 9 months ago

It's fine to refreeze

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added 9 months ago

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.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 9 months ago

Weird? Or ingenious?...

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added 9 months ago

Lol. According to my daughter, everything I do is weird.

05ecb292 9c62 4e50 b630 a898cae237ad  laura avatar s size
added 9 months ago

Susan W I had a question for your comment but is at the end:

05ecb292 9c62 4e50 b630 a898cae237ad  laura avatar s size
added 9 months ago

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.

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added 9 months ago

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.

05ecb292 9c62 4e50 b630 a898cae237ad  laura avatar s size
added 9 months ago

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 !?!

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added 9 months ago

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.

21cce3cd 8e22 4227 97f9 2962d7d83240  photo squirrel
added 9 months ago

if your freezer space is at a premium, consider cooking down your stock. I use this method:
https://food52.com/recipes...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 9 months ago

great suggestions all around...thanks guys