So here's the deal: last Thanksgiving I made a rich, dark turkey stock for my gravy, used some and froze the remainder (about 2 quarts). Its been well frozen ever since, no thawing. Obviously using the frozen this year would save me a day and a half of prep but I don't want to compromise quality. This month's Gourmet has a recipe for stock which they say can be frozen for up to 3 months. Mine's been frozen a year. Should I use the frozen this month or should I make a fresh batch? Thanks.