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  1. #1
    elainevdw's Avatar
    elainevdw is offline Senior Member
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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.

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    CattyB's Avatar
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    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).
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    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.
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    elainevdw's Avatar
    elainevdw is offline Senior Member
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    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.

  5. #5
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    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.
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    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.

  7. #7
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    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.

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    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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    Quote 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...

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    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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