When you have leftover vegetables, chicken meat and chicken bones, consider using them to make chicken stock. This versatile liquid can serve as a flavorful base for most soups you may wish to make in the future. If you are making the stock for use more than a few days in the future, freeze it in airtight containers for up to six months. If you intend to use your stock within a few days, however, you can keep it in the refrigerator instead. This is also true of commercial bottled or canned chicken stock. Add this to my Recipe Box.
Instructions
1. Allow your stock to cool to near room temperature if it is still hot. Do not, however, leave it out for more than two hours after you remove it from the heat. Doing so can lead to a buildup of potentially harmful bacteria.
2. Transfer the chicken stock to airtight plastic or glass containers. Do this regardless of whether you made the stock yourself or opened a metal container of commercial stock. If your commercial stock came in a glass container with an airtight lid, however, you may leave it in its original container. Seal the containers tightly.
3. Store your chicken stock in the refrigerator for three to four days if it is homemade. Commercial chicken stock will last for up to four to five days.
Tags: chicken stock, commercial stock, however leave, more than, your stock