Freezing bones for stock
Is it ok to freeze a chicken carcass to make stock with another time? And if so, after I make the stock with it, is it ok to then freeze some of that stock or would that be refreezing & thus unsafe?
Best Answer
I freeze my bones for stock as I accumulate them, keeping a large plastic bag in the freezer and adding to it. Then when I have enough, I make the stock, leaving the bones frozen. They thaw as they cook. I then cool the stock in an ice bath, put into individual plastic containers, two cups each (I find that to be a perfect amount for most recipes) and freeze them.
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Quick Answer about "Freezing bones for stock"
It is okay to freeze the bones for stock. The stock you make can itself be frozen. Following the strictest rules to the letter, you should not have your stock, or any component from which it was made in the "danger zone" (40 F to 140 F, 4 C to 60 C) for more than a cumulative 4 hours over its lifetime.Can you freeze bones for stock?
You can freeze or pressure can it for future use. If you're short on time, stockpile chicken bones in a freezer container and keep them frozen until you get around to making the stock. Besides the chicken bones, all you need is water, a few aromatic veggies, and optional seasonings.How long can you freeze bones for broth?
Bone broth will last up to 7 days in the refrigerator and up to 12 months frozen. Please keep frozen until ready to use. Bone broth can also be thawed and refrozen in smaller portion sizes for your convenience.Can you freeze raw bones?
Even a few bones are worth saving. When stored in an airtight bag in the freezer, they'll keep for months, and it's easy to add to the bag over time.Can I freeze a chicken carcass to make stock later?
The chilled carcass can also be frozen for up to 3 months, sealed tightly in a container or resealable bag, then thawed in the fridge and used to make stock at a conveneient time (some people like to save up 2 or 3 carcasses in the freezer and then make stock in larger quantities).3 Ways To Freeze Bone Broth
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Answer 2
It is okay to freeze the bones for stock. The stock you make can itself be frozen.
Following the strictest rules to the letter, you should not have your stock, or any component from which it was made in the "danger zone" (40 F to 140 F, 4 C to 60 C) for more than a cumulative 4 hours over its lifetime. Note that this is the same rule as if you had used your carcass immediately to create stock.
It will be easy to comply with this rule, as there is no need to thaw your carcass before adding it to the stock pot. It will thaw just fine as the pot comes up to temperature.
In practice, stock is far more perishable than the items it is made from, so as long as you treat it properly in its own right (cool it rapidly after making it, as in an ice water bath), getting it under 40 F / 4 C absolutely as quickly as reasonably possible, then you will be fine (assuming your carcass had not previously been mishandled).
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