How long can I keep a chicken carcass for stock?

[MrsHippopotamus]

Cooked a chicken on Boxing Day. Kept the carcass in the fridge with the intention of sticking it in the slow cooker to make some stock, but I haven’t had chance yet.

Is it still safe to use or should I chuck it?

Anyone?

3 days?
Or Freeze it perhaps?

If it smelt ok I probably would, but I would make the stock now, I don't think I would leave it much longer

If it smells ok, it'll be ok, but if you're not ready to make stock then freeze it. I always freeze carcasses and use two to make chicken stock - you get much more flavour than with just one carcase.

I read somewhere that you can not only freeze the carcasses for stock, but once frozen, you can break them into smaller pieces so they don’t take up so much room.