Need help right now - chicken stock

Tagyoureit · 2025-11-30T00:09:21+00:00

Ive made a big batch of it. Now what? Im tired, its still warm.... Can I leave it overnight? Wtf? Please help me. Im tired Can I leave it overnight to cool and strain it in the morning and then make a soup tomorrow?

HelenaWaiting · 01/12/2025 02:40

Mademoidame · 30/11/2025 00:12

Modern fridges can cope with warm stuff so put in the fridge if you are worried about leaving it out.

No they can't. Nothing above room temperature. Anything higher is sticking a welcome mat out for bacteria.

canuckup · 01/12/2025 02:37

@Ineffable23 exactly, that was my point : the bones etc.

Hope it turned out alright op

Original poster

Tagyoureit · 30/11/2025 08:09

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Are you a twat? Up late trolling?

Nothing better to do?

OP posts:

Ineffable23 · 30/11/2025 07:42

HoppingPavlova · 30/11/2025 07:32

Do NOT put it in the fridge!!!!!
It will be as solid as jelly in the morning, you'll have to heat it up again to drain the stock

What?? I always put mine in the fridge. I let it cool down to warm, pour into a suitable bowl, put that in the fridge on some pot holders to protect the fridge shelf and cover it. Leave overnight. In the morning, I then scrape off the layer of fat that has risen and solidified in the top. That leaves ‘jelly’ underneath. I then portion that out into smaller containers and freeze (or leave some if I am going to cook with it that day or next but no later as that stuff is a dream food for bacteria). When you heat it the ‘jelly’ consistency turns back to liquid.

Having it portioned out in the freezer, if wanting stock, I just get out what I need the night before, transfer to the fridge and it’s safely thawed when I go to cook the following night.

I think the point they're making is that it will be full of bones etc which will be hard to remove from jelly? Anyway it's a bit late now!

HoppingPavlova · 30/11/2025 07:32

Do NOT put it in the fridge!!!!!
It will be as solid as jelly in the morning, you'll have to heat it up again to drain the stock

What?? I always put mine in the fridge. I let it cool down to warm, pour into a suitable bowl, put that in the fridge on some pot holders to protect the fridge shelf and cover it. Leave overnight. In the morning, I then scrape off the layer of fat that has risen and solidified in the top. That leaves ‘jelly’ underneath. I then portion that out into smaller containers and freeze (or leave some if I am going to cook with it that day or next but no later as that stuff is a dream food for bacteria). When you heat it the ‘jelly’ consistency turns back to liquid.

Having it portioned out in the freezer, if wanting stock, I just get out what I need the night before, transfer to the fridge and it’s safely thawed when I go to cook the following night.

BreadInCaptivity · 30/11/2025 03:02

canuckup · 30/11/2025 01:45

Do NOT put it in the fridge!!!!!

It will be as solid as jelly in the morning, you'll have to heat it up again to drain the stock

Yes it will be but so what? It will have to be re-heated to make the bloody soup unless you are suggesting all stock should be hot and freshly made 🙄

Reheating won’t kill the flavour.

Leaving it out all night to “cool” will just be a lovely environment for bacteria to flourish.

BreadInCaptivity · 30/11/2025 02:56

Tagyoureit · 30/11/2025 00:24

Ok, so... meat thermometer says 50 degrees so ive put in the fridge, on a tea towel.

Tomorrow when I make the soup, will that be ok to be reheated and then reheated again as portion to eat?

Whats the rules?

This is fine.

The stock will ok in the morning. If it’s solid/gelatinous then that’s actually the sign of a good stock in that it’s been simmered long enough to extract the collagen from the bones.

Ignore the batshit responses.

If you didn’t manage to strain it before putting the fridge just warm it up tomorrow so it turns back into a liquid, strain and make your soup.

JudgeBread · 30/11/2025 02:49

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What is the point of you? Does it make you feel cool, asking people if they're mentally ill for having a fucking question? You going to go flick the bean now over how brave you were telling off the stupid woman who wasn't sure what to do with her stock?

Prick.

PrincessofWells · 30/11/2025 02:08

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Oh dear, can't you just be kind to other women.

PopTheBubblesBitch · 30/11/2025 01:48

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PrincessofWells · 30/11/2025 01:45

PopTheBubblesBitch · 30/11/2025 01:42

Fair play but poster still unwell.

Show quote history

Or has SEN, or ADHD, or tired, or run ragged by her 6 kids, or just come off night shift, or depressed, or elderly, or just like the rest of us, and trying to get by and asking for advice from other women in a friendly safe place.

canuckup · 30/11/2025 01:45

Do NOT put it in the fridge!!!!!

It will be as solid as jelly in the morning, you'll have to heat it up again to drain the stock

PopTheBubblesBitch · 30/11/2025 01:42

PrincessofWells · 30/11/2025 01:41

Clearly your name is well suited . . .

And if we're going to bitch, please proofread your posts so they are at least coherent, and panic does not contain a k . . ..

Show quote history

Fair play but poster still unwell.

PrincessofWells · 30/11/2025 01:41

This reply has been deleted

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Clearly your name is well suited . . .

And if we're going to bitch, please proofread your posts so they are at least coherent, and panic does not contain a k . . ..

elver · 30/11/2025 01:40

Can you put it outside in the garage or shed with a lid on? I’ve just put a casserole that was too hot to go in the fridge in the shed, about 4 degrees here tonight and I’ll sort it out tomorrow.

PeonyBulb · 30/11/2025 01:37

I’ve left chicken stock overnight many times to cool and I’ve been too tired to wait and it’s always been fine

PopTheBubblesBitch · 30/11/2025 01:33

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PrincessofWells · 30/11/2025 01:31

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Are you? So unkind . . .

TwinklyNight · 30/11/2025 01:23

Yes, you reheat tomorrow and strain it, will be fine.

PopTheBubblesBitch · 30/11/2025 01:19

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Original poster

Tagyoureit · 30/11/2025 00:24

Ok, so... meat thermometer says 50 degrees so ive put in the fridge, on a tea towel.

Tomorrow when I make the soup, will that be ok to be reheated and then reheated again as portion to eat?

Whats the rules?

OP posts:

Lougle · 30/11/2025 00:22

Strain it now, then I would run a sink of cold water, put the pan in it, and stir the stock for about 10 minutes to cool it. Then put it in the fridge.

oviraptor21 · 30/11/2025 00:19

I'd leave it out, covered, if you're going to use it tomorrow.

Enrichetta · 30/11/2025 00:19

Strain it now, then refrigerate or freeze.

FunnyCrabDance · 30/11/2025 00:18

You might want to strain tonight, good homemade stock can go a bit jelly like when it cools, sign of a good stock i was told!