Safely Store the Remaining Stock
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Once you have finished cooking your stock, venting it, and de-greasing it, your stock is considered Fully Developed. A fully developed stock should be used or immediately stored for future use. If you plan to freeze your stock, place it in an appropriate freezer-safe container and label it with the contents and the date it was first frozen. We recommend freezing the stock in smaller containers so that you can thaw only what is needed for a dish. If you plan to refrigerate your stock, it can be refrigerated in containers and used within 2-3 days, or held for a few weeks in the refrigerator as long as it is brought to a boil every 2-3 days. Secondly, the stock can be reduced to a Glacé, a thick, syrupy glaze that can be used as the base for a sauce or added to a sauce to enhance the flavor.  A glace can be held safely in the refrigerator for a few months.