If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.
I read in Mark Bitmann's "How to Cook Everything" (an awesome cookbook) that you can re-boil it every third day and keep it in the fridge for a long time (I think it was a month or so, maybe indefinitely). I freeze mine in glass jars and just take one out every three days or so, so that I can have a cup or so per day.
A neat trick I picked up from the freetheanimal.com blog is to pour the stock into ice cube trays and freeze them.
if you tend to make a lot, you can use mason jars (or as I do, cleaned out jars from tomato sauce or similar) leave room at the top and don't close the lids till they're frozen solid or the soup may break the jars.
I generally go no longer then 4 days with stock, although I have heard others extend that maybe a couple days longer if they bring it up to a boil before serving.
I freeze in 3 sizes, ice cube trays, quarts, and then a large container I can use for bigger soup batches. I need to get more ice cube trays, they tend to be what I use most commonly. They thaw the fastest and are easy to toss into a dish, veggies, or sauce real quick.
That's why I almost always freeze mine... even if I plan to use some of it within the next few days, better safe than sorry. (I freeze in 1 cup portions in little tupperware containers, then pop it out and into gallon-size freezer bags for storage.)
"mayness, you need to have a siggy line that says "Paleo Information Desk" or something!" -FMN <3