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Chicken Stock Fat storage


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Chicken Stock Fat storage

yddeyma | | Feb 10, 2013 08:49 AM

I tried my hand at making my own chicken stock today. It looks/smells wonderful. But after I refrigerated it, it had a layer of fat which I removed (I intend to freeze most of the stock and the directions said to remove the fat prior to freezing).

I intend to use the fat in lieu of butter for sauteeing veggies or as a base for stew, etc. How long will this stuff last in the fridge? Is there a standard timeframe or do you look for mold or weird smells? I am very leery of meat (and poultry in particular) and tend to throw things out before they are really bad because I don't want to risk it. I know this is a bad habit and is wasteful to say the least.

Does anyone know the proper storage procedures and time frame for that layer of fat you remove from chicken stock? I intend to store it in a tupperware in the fridge. But there is a lot of it and I am not sure I can use it up in a week.


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