Storing homemade stock

How are you guys storing homemade stock (f.i. chicken stock, veggie stock - or a combination), for...

1) A couple of days

2) Two weeks

3) A month

And how would much would you say that the stock is diluted (like a percentage loss of flavour, compared to using a homemade stock the same day), for each storing method (and storing time)?

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Comments

HammeredChef_DEFINITELY_does_NOT_work_at_22134

bag it and freeze it in the quart size freezer zip locks...works perfect

johG_241326

Hmm, ok - so you would freeze the stock even though you are going to use it in a couple of days?

FrankM_3301

I use quart containers...but I like the idea of zippys...would save space. I make in pressure cooker and freeze after straining. It's easy to thaw in the microwave in 5 - 7 minutes. I don't notice a loss of flavor, but I've never done a side by side comparison. I usually make a new batch every month or so.

brian_martin2001

You did say, in your post, a few days, two weeks, and a month. If it's only going to be a couple days, just put it in the fridge. That's just common sense

aaron.m.kent

I generally do up to a week in the fridge, and anything longer in the freezer. I think you have at least 3 months in the freezer.

Brandon_Byrd_40557

Long-term: chamber vac (or Ziplock); freeze flat; stack'em.

Short term: up to a week in the fridge.

In either event, don't add any aromatics or herbs or anything if you're planning on storing the stock for any length of time. (Stocks really shouldn't have much in the way of herbs anyway, since they're general purpose and meant to have flavor/salt added later.) When you're ready to use your stock, warm it up on the stove, season it, and do a quick 5-to-15 minute infusion with a sachet of herbs/garlic/ginger/peppercorn/whatever.

wolfiegirl

I used to use freezer bags but found plastic storage containers worked better for me. They are easily filled (vs using a bag), can be stacked in the freezer, easily marked with the type of stock and weight and of course, come in various sizes. Another reason I switched from bags to containers is that I've had more than a few instances when a thawing bag of stock leaked from unseen holes from general moving around things in the freezer.

As for storage, for immediate use up to two weeks, fridge. Anything over 2 weeks goes into the deep freeze. I haven't noticed any loss of flavor of any of my stocks that were fridged or frozen. Not sure why you would anticipate that problem unless perhaps the stock wasn't flavorful to begin with. Except for poultry stocks, once the stock has been cooked off and strained, I reduce them by half before using/storing. Makes for some very rich stock.

gabor.szeder

I often pressure can stock to save freezer space, in different sized jars for flexibility.

artstype

I usually concentrate stocks and freeze it in ice cube trays, which I empty (when frozen) into ziplock bags. This way I can use a small amount to make a little soup, a deglaze, or larger applications. Very flexible,