The rule of thumb about not refreezing things is largely due to changes in flavor and texture. With vegetables or meat, freezing, thawing, and freezing again can cause cell walls to degrade, redistribute fluids, etc. With a stock this is not a problem.

Yes, you can thaw and refreeze soup, so long as you reheat it again before putting it back in the freezer. The USDA Food Safety and Inspection Service recommends bringing thawed food to a temperature of 165 degrees Fahrenheit before refreezing.

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.

You can freeze broth for up to 1 year, but you’ll probably use it long before then. Save scraps while cooking meals and add them to your stockpot when making broth.

Stock freezes perfectly for at least 6 months. Always boil thawed stock for a solid minute before eating. (And yes, you can refreeze leftover stock once it’s been thawed, re-boiled and cooled.)

In general, you can keep homemade vegetable or chicken stock in the refrigerator for 4-5 days and in the freezer for up to 3 months, provided it is in the proper container.

6 months

Preserving turkey stock To freeze, simply seal the stock in a freezer-proof container, freezer gallon storage bags work great for this method. Clearly label and date the storage bag or container – remember that this method has a freezer storage life of 6 months.

How can you tell if turkey broth is bad or spoiled? The best way is to smell and look at the turkey broth: if the turkey broth develops an off odor, flavor or appearance, or if mold appears, it should be discarded. Discard all turkey broth from cans or packages that are leaking, rusting, bulging or severely dented.

about 4 to 5 days

A carcass properly refrigerated will easily last 10 days or more. It’s fine. A carcass properly refrigerated will easily last 10 days or more.

Boiling does kill any bacteria active at the time, including E. coli and salmonella.

You should not eat spoiled chicken, even if you boil it. When your chicken goes bad, it will have an unpleasant odor, sticky texture and may have visible mold on the outside of the meat. While boiling chicken does kill some bacteria, it won’t kill all of them or the toxins they produce.

Bacteria destroyed by cooking and the toxin is destroyed by boiling for 5 to 10 minutes. Heat-resistant spore can survive.