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Best way to freeze chicken broth?

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  • Best way to freeze chicken broth?

    So I did my usual chicken soup recipe today (minus the rice), except I took a cue from the Primal cookbook and added the carcass back in to simmer for an extra few hours after the chicken was done and the meat was off the bone. I topped off the water in the pot, not really thinking about how big the pot is...



    Suffice to say, I now have probably over a gallon of broth!! (The pickle jar on the right is at least 80oz.) I just started Primal this week so I have no idea how long it's going to take to eat it all. So... What's the best way to freeze it? In ice cube trays might make it dethaw easier, but a whole tray isn't hardly a worthwhile serving of broth.

    Also, will freezing it harm its nutritional value at all?

    Thanks

    It's really delicious, by the way. I couldn't find chicken feet at the grocery store, Asian market or butcher, but at least the bird came with its neck and innards for once.

    Oh, and guess what else? That pickle jar used to be what I stored my whole wheat flour in. Repurposed yet again.
    ~elaine. twitter, primal journal.


    Originally posted by vontrapp
    CoWorker: What? Cmon live a little.
    Me: No thanks, I'd rather live a lot.

  • #2
    Two ideas:

    1) Put it back in the pot and reduce, reduce, reduce! That way, a few 'ice cubes' worth will make a decent serving when reconstituted.

    2) Go ahead and freeze those cubes as is, then transfer them into a few 1 gallon freezer bags...or just freeze the bags full in the spot they will occupy until needed (to save space).
    Started 7/5/11 at 274 lbs
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    • #3
      Freezing won't affect the nutritional value at all, but if you put hot chicken stock in the freezer it might affect the texture of everything else in the freezer! I'd advise cooling your stock quickly with ice water (or at least tap water) before you freeze it.

      As above, you can concentrate it a bit more by putting it over heat again. Boiling it will evaporate water faster than it will degrade the gelatin, so you'll be left with even more concentrated stock than you currently have.

      I freeze mine in muffin trays for a few hours, and then transfer into plastic bags. Each muffin-shaped block is about 200mL, which makes it useful for making sauces without having to thaw an entire container of stock.
      "Thanks to the combination of meat, calcium-rich leaf foods, and a vigorous life, the early hunter-gatherers were robust, with strong skeletons, jaws, and teeth." - Harold McGee, On Food And Cooking: The Science and Lore of the Kitchen

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      • #4
        Oh, the reducing idea is great! And thanks for the tip on cooling before sticking it in the freezer. My fridge always tasted like onions until I figured out how to triple bag my chopped onions to keep the flavor from transferring.

        The broth is so good that it might not last the whole week after all, between me and my boyfriend. I know soy isn't technically primal, but a tablespoon of good, fermented miso paste mixed in with this broth is divine.
        ~elaine. twitter, primal journal.


        Originally posted by vontrapp
        CoWorker: What? Cmon live a little.
        Me: No thanks, I'd rather live a lot.

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        • #5
          The broth is so good that it might not last the whole week after all, between me and my boyfriend. I know soy isn't technically primal, but a tablespoon of good, fermented miso paste mixed in with this broth is divine.
          Try using aluminum foil and a zip-lock bag.
          There are two wolves fighting within a man's heart, one is Love, the other is Hate. The one that wins is the one you feed.

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          • #6
            Good suggestions from everyone. I read in Mark Bittman's "How to Cook Everything" that you can keep it in the fridge and bring it to a boil it every 3rd day and it will keep for a long time that way if you don't want to freeze it. I think it basically resets the "clock" by keeping any bacterial growth in check.

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            • #7
              I always freeze mine in the portion size that I need to make a nice pot of soup in the winter. 3 to 4 cups in a Ziploc quart freezer bag. I keep at least ten to twelve bags in the freezer at all times as we are big soup eaters.
              Of all the paths you take in life, make sure a few of them are dirt.

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              • #8
                I bought a bunch of wide mouth canning jars, pints and quarts. I'm sick of plastic, the glass can be reused indefinitely (so far the lids are holding up great) and the ball canning jars box says "American Jars for American Jobs, Made in the USA for 125 years" which makes me happy that something is actually manufactured here.

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                • #9
                  Originally posted by Ferti View Post
                  I bought a bunch of wide mouth canning jars, pints and quarts. I'm sick of plastic, the glass can be reused indefinitely (so far the lids are holding up great) and the ball canning jars box says "American Jars for American Jobs, Made in the USA for 125 years" which makes me happy that something is actually manufactured here.
                  Glass jars have infinite uses! I can't believe I waited so long to buy them. Spices, Bacon fat, coconut milk, pickled everything...
                  http://baconandwhimsy.blogspot.com

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                  • #10
                    Watch out...I've had glass jars break in the freezer...

                    Have loved reducing the broth to put in ice cube containers, then tossing in some water to reconstitute.

                    Love the muffin tin idea as well!
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                    • #11
                      Ice cube trays, then in zip lock freezer bags. No need to re-heat.

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                      • #12
                        I never get enough stock to freeze because I go through it so damned fast....I do reduce mine a lot though! I love miso - putting it in great chicken stock is a great idea. I think miso paste is fermented right? I would think a little here and there would be fine.

                        I love the muffin tin idea - that is a much closer size to what I would use than ice cube trays.
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                        • #13
                          Originally posted by jammies View Post
                          I never get enough stock to freeze because I go through it so damned fast....I do reduce mine a lot though! I love miso - putting it in great chicken stock is a great idea. I think miso paste is fermented right? I would think a little here and there would be fine.
                          Yes, miso is fermented with a particular kind of fermented rice. The liquid that rises to the top of the miso vats is tamari, which is also a fermented product. I guess they normally let it brew for 6-12 months before consumption, so I figure it's a good traditional food.

                          Also, you know how they used to say that soy prevents breast cancer and stuff due to Japan's low breast cancer rate and high soy intake? I read somewhere that the majority of the soy consumed is fermented, like miso and natto, and not so much fresh, like tofu. That said, I'm sure there are a lot of other reasons for the low breast cancer rate anyway, you can't isolate that stuff to one food item. And when I was a foreign exchange student in Tokyo, my host family's summer dessert was a block of firm tofu sprinkled with soy sauce, green onions and fish flakes. Mmmm.

                          Anyhoo, thanks for the suggestions! I have to pick up a bunch of wide-mouth canning jars soon as I'm intending on going on a pickling spree. The muffin tin idea is nice. And freezing 4-cup batches of broth in freezer bags is brilliant, that would be the perfect amount to make more of the Primal cookbook chicken coconut lemongrass soup I've been enjoying all week.
                          ~elaine. twitter, primal journal.


                          Originally posted by vontrapp
                          CoWorker: What? Cmon live a little.
                          Me: No thanks, I'd rather live a lot.

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