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Broth in the fridge

TracyK's picture

How long does it last? 2-3 days?

It's time for my annual Decompression Thanksgiving party next Sunday, and my social calendar is chock full (Christmas parties Friday night and Saturday night), so I'm hoping to knock out a lot of things in advance. Can't freeze anything, have no room. LOL.

Now if I can just find a monster turkey (20 guests and counting)... and a dining room table. Heh.

And this year I am NOT making everything!!

CT poster in bad standing since 2000.

macy's picture

(post #33495, reply #1 of 8)

Tracy, you can extend the refrigerator life of your broth a bit if you need to by bringing it to a boil and then putting it in a clean container. That should sort of start the countdown over again.

bookwyrm73's picture

(post #33495, reply #2 of 8)

Just remember to keep it at the boil for at least 5 minutes to kill all the little nasties.  Also, why don't you just reduce the heck out of it?  Down to a cup or so and it'll fit into your freezer.


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Ricks503's picture

(post #33495, reply #4 of 8)

When I made stock after Thanksgiving, I used my 16qt pot, had it within 3" of the top. DW tasted it after 6 hra and found it a bit weak.  After straining it, I had 3 gal.  I reduced it some more that day and then all day the next and when she tasted it, her eyes lit up and told me it was terrific ( I now had 1 gal of stock ). My only mistake, was in not separating some out and freezing - I made a turkey stew with all of it.



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Gretchen's picture

(post #33495, reply #5 of 8)

I had my 16 qt. with the turkey carcass and filled just over the top of the broken up carcass=about half. Strained.  It was nice when "ready" and then I concentrated to just about a quart and a half.


msm-s's picture

(post #33495, reply #6 of 8)

i usually freeze the bulk of the broth and make hot and sour soup later, with a bit of vinegar and some red pepper flakes and fresh grated ginger. and of course the good bits of meat that i strained out from the stock pot

tones's picture

(post #33495, reply #7 of 8)

Gretchen and Rick,  I froze my turkey carcass after TG also.  Then I defrosted it and put it along with 2 fresh turkey wings and 2 fresh turkey drumsticks into my large stockpot with some veggies and simmered a total of 10 hours. It equaled 6 qts. and I now have it freezing in my new freezer containers.

This year I made my turkey gravy almost to completion the day before TG by using the stock I made a couple days before TG. I added the turkey drippings after the turkey was cooked, and it was outstanding gravy.  Now, I will have the stock already made for Christmas.  I will try to make the gravy like this always now because it is just that much less to be fiddling with near the eating time.  Does anyone else do this?

MadMom's picture

(post #33495, reply #8 of 8)

I do that now.  Make a stock with the turkey wings and giblets, plus assorted veggies, and make the basic gravy ahead of time.  Great idea to reduce the last minute stress.

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Lee's picture

(post #33495, reply #3 of 8)

It will be fine for up to 3 days, then reboil to kill any beasties with attitude.

Edited because I can't spell very well at midnight.

Edited 11/30/2006 9:45 am ET by lee