How long does opened chicken stock last in the fridge? I have some that expired in November 2006 - any chance it's safe?

Similar questions: long opened chicken stock fridge expired November 2006 chance safe.

Frozen stock can keep for about 3 or 4 months If it's been in the fridge for 3 months it's not safe to eat. Chicken stock can be refrigerated for two days or frozen for 4 months. I hope you didn't eat that meal, it could potentially be deadly.

Sources: abaslesbac.org/cpcfse/en/cookwell/ask/po... .

I'd toss it out If it was unopened, and it was some sort of packaged stock, that wouldn't worry me (much)...but once it has been opened, it starts going bad. How long it takes depends on how sterile it was to begin with, whether you've contaminated it in the meantime, and what sort of temperature it has been at. If you had it in and out of the fridge for a few minutes, that's not so bad, but if you had it opened on the counter until it got to room temperature, I'd toss it NOW.

Since it was expired to begin with, I'd probably get rid of it right away, just to be safe. While heating the stock would kill most of what's in there, it doesn't get rid of the toxins that any critters have created. So heating it isn't going to help.

And flavor is another issue. Why ruin a meal with something that's developing off flavors? For the future, you might want to consider freezing the stock while it's still fresh.

If the container it's in is too big for your use, you could transfer it to smaller containers, or even freeze it in ice cube trays, then put the cubes in a freezer bag so you can use a little at a time, if that works for you.

I would think it is not safe, by any stretch of the imagination. I hope you are alright. I wouldn't take that chance, myself.

Chicken broth or stock should only be kept in the refrigerator for one or two days after the container has been opened. You can freeze it for much longer, though. While refrigerating foods does slow down the growth of some microorganisms, it does not stop it altogether.

And those microorganisms LOVE their chicken broth. They grow and flourish easily in them. Sources: fsis.usda.gov and cfs.purdue.edu/safefood/1996/stretch11.html .

For safety's sake, consider meat stock as being like meat. Even in the fridge, meat products will only last a week, if that. Using this to cook with sounds mighty unwise, though the cooking might have killed bacteria that have been breeding there happily and quietly.

There is the further matter of the material just rotting into something poisonous to us. It's not worth the risk of using something that old, especially a meat product. Another time; if you have stuff that you're not going to use straight away, freeze it.It will keep miuch longer and better than from merely being in the fridge.

1 It was tough, because I used a bunch of ingredients, but I ended up tossing the meal. It was the little white chunks of who-knows-what that convinced me. Now I know -- freeze the stock!

Thanks for confirming that, Eddie.

It was tough, because I used a bunch of ingredients, but I ended up tossing the meal. It was the little white chunks of who-knows-what that convinced me. Now I know -- freeze the stock!

Thanks for confirming that, Eddie.

I cant really gove you an answer,but what I can give you is a way to a solution, that is you have to find the anglde that you relate to or peaks your interest. A good paper is one that people get drawn into because it reaches them ln some way.As for me WW11 to me, I think of the holocaust and the effect it had on the survivors, their families and those who stood by and did nothing until it was too late.