Chicken stock - Can anyone answer this question?

[bubbleandsqueaks]

I made chicken stock from the frozen chicken carcass and then froze the stock. I defrostd it today by diping it in a jug of boiling water.

I will have leftover stock, is it ok to freeze the stock again or should I ditch?

bumping

if you boiled the bejesus out of it when you use it next it should be ok. I would ditch it though

Thought I might have to ditch - really didn't want to as it's the first time I have ever made stock!

It'll keep in the fridge for 2-3 days (but prob not any more).

Next time, freeze in smaller batches!

I'll stick in the fridge and try and find ways to use it!

Lesson learnt FreeButtonBee

With the stock today I made a stew for tonight, using defroted chicken thighs and used some of the stock and the rest of defrosted chicken to make a homemade chicken curry.

Could I leave that in the fridge for tomorrow or should I freeze it?

another shameless bump

If a liquid is boiled that should kill most of the bugs.

I think either way is fine. For one, boiling would kill any bugs, and two, stock is really fatty- I don't think it's easily spoiled iyswim. I know that when I make chicken soup, I leave it for few days in the larder and it's always fine.

On the subject of stock. How long do you boil it for. I dont think I give it enough time

No more than 90 mins for chicken.

Don't boil all the time, bring to boil then simmer for about 1 1/2 hours . If it is then to thin take out all stuff and then boil liquid to get a concentrated stock for gravies. If for soups leave thinner stock.

Now, I'm not an expert here,but I'm of the opinion that as long as you heat any liquid to boiling point, that will kill any germs. So, you can re-use left over stock.

Personally, if I have sauce left over from a stew, I might decant it into a bottle and use it for a further meal. I will then decant the sauce from this meal, and use that for a further meal. I'm pretty sure this habit goes on through several meals, and several months. Technically, I could be using stock that contained the traces of any number of past meals BUT I always freeze stock; I would be nervous about just putting it in the fridge.

Have never had food poisoning, never poisoned a guest, so I believe that heating anything thoroughly must work. i wouldn't want to make myself out as some medical expert, though .

Ditch it. You have effectively re-heated parts of it by defrosting in boiling water.

Heating through, and/or freezing doesn't always kill bugs.

I would ditch it. Think you shouldn't re-heat things twice as bacteria thrives at room / warm temperature.