Jake Harper
Freezing leftover chicken stock in mason jars is a convenient way to preserve your stock for future use. It is a simple process that involves straining the stock into wide-mouth glass canning jars, often quart or pint-sized, and placing them in the freezer. This method eliminates the mess and leakage associated with plastic freezer bags and is more environmentally friendly and cost-effective. Before freezing, it is recommended to chill the stock to allow the chicken fat to firm up and remove it, preventing cracks when frozen. Additionally, it is crucial to leave the lid off during the initial freezing process to avoid expansion and cracking. Once frozen, the stock can be stored for up to 3 months and defrosted overnight in the refrigerator or quickly in the microwave.
| Characteristics | Values |
|---|---|
| Containers | Wide-mouth glass canning jars, mason jars, BPA-free plastic stackable containers, pressure canner |
| Preparation | Strain stock, skim fat, chill, remove chicken fat/schmaltz, label jars |
| Freezing | Freeze without the lid, freeze stock solid and then cover with the lid, freeze in containers no larger than a quart |
| Defrosting | Overnight in the fridge, in the microwave (lid off), in a bowl or container of cold water, in the sink (not FDA-approved) |
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What You'll Learn
Use wide-mouth mason jars for freezing chicken stock
Wide-mouth mason jars are ideal for freezing chicken stock. They are easier to fill than regular jars, and the wide mouth means that you can easily get the frozen stock out when you need it. The wide mouth also means that the jar isn't put under pressure when the stock freezes and expands, reducing the risk of breakage.
You can buy wide-mouth mason jars in various sizes, including pints, half-pints, and 4-ounce jars. You can also reuse wide-mouth jars that you may already have in your home, such as those used for peanut butter or spaghetti sauce.
When freezing chicken stock in wide-mouth mason jars, it is important to leave some space at the top of the jar, as the liquid will expand when frozen. It is also recommended to loosely place the lids on the jars until the stock is totally frozen, as tightly capping the jars before freezing can cause them to break more easily.
To avoid breakage, you can place your jars in a cardboard box or JarBox before putting them in the freezer to prevent them from bumping against each other. Alternatively, you can slip your jars into clean socks before placing them in the freezer, providing a cushion to protect them from breaking.
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Label the jars with a Sharpie
After straining your chicken stock into the glass canning jars, the next step is to label the jars with a Sharpie. It is important to label the jars clearly and accurately. Write the contents of the jar, i.e., "chicken stock", and the date it was frozen. You can also include the amount or volume of stock in the jar, for future reference. It is also helpful to note that the writer of the source text mentions that the Sharpie pen ink washes off the jars later with no trouble.
When labelling, it is important to ensure the jars are clean and dry. This will ensure the ink from the Sharpie adheres properly to the jar. It is also a good idea to label the jars before filling them with stock, to avoid any potential mess or smudging of the ink.
Additionally, when labelling, you may want to consider leaving a small section of the jar unlabelled, to allow for easy viewing of the contents. This will help you identify the jar's contents at a glance, without having to read the label.
Finally, once the jars are labelled, you can proceed to place them in the freezer. It is recommended to place the jars in the freezer without their lids first and allow the stock to freeze solid before covering with the lids. This will prevent the stock from expanding and cracking the jars.
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Chill the stock before freezing to remove chicken fat
When preparing chicken stock for freezing, it is recommended to chill the stock beforehand to remove the chicken fat, also known as "schmaltz", that forms on the surface. This step is not mandatory but can make the process of removing the fat easier.
Allowing the stock to cool enables the chicken fat to solidify, making it easier to remove in one piece. This can be advantageous as the fat, when frozen, can become difficult to remove and may crack like ice. By removing the fat before freezing, you can avoid this issue and make the defrosting process smoother.
To chill the stock effectively, simply place the container of stock in the refrigerator and let it cool down. This will cause the chicken fat to harden, making it easier to skim off. Once the fat has solidified, use a spoon or spatula to gently lift and remove it from the surface.
After removing the fat, you can proceed with the next steps of preparing your chicken stock for freezing. This may include straining the stock to ensure purity and clarity, and then portioning it into freezer-safe containers or mason jars. Always remember to leave some space at the top of the container, as the liquid will expand during freezing.
By taking the time to chill and skim the chicken fat, you not only make the defrosting process easier but also ensure that your stock is ready for use as soon as it's thawed. This simple step can enhance your cooking experience and reduce the time spent preparing ingredients.
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Don't freeze with the lid on
When freezing leftover chicken stock in mason jars, it is important to follow certain steps to prevent the jars from shattering. One crucial step is to avoid putting the lid on the jar before placing it in the freezer. Here are several reasons why you should not freeze mason jars with the lid on:
Firstly, the contents of the jar expand as they freeze. If the jar is filled to the brim and then sealed with a lid, there is no room for this expansion, which can result in the jar breaking. The lid will restrict the natural expansion of the liquid, causing pressure to build up, and potentially leading to the jar shattering. This is especially true if you are using a regular mouth jar with a "shoulder," which creates a narrow opening. The "shoulder" acts as a high-pressure point, increasing the likelihood of the jar shattering.
Secondly, freezing environments are often wet, and metal lids can be susceptible to rusting over time. Condensation inside the jar can lead to rust forming on standard canning lids and rings. If enough rust accumulates, the lid may become stuck or even unusable. To prevent this, it is recommended to use stainless steel lids that are specifically designed for freezing and dry storage. These lids are rust-proof and less likely to cause contamination.
Additionally, it is generally advised to cool the chicken stock before placing it in the mason jar and freezing it. Rapid temperature changes can cause thermal shock, which can lead to breakage. By allowing the stock to cool down first, you reduce the risk of shocking the glass and increase the likelihood of successful freezing.
By following these guidelines and leaving the lid off when freezing, you can safely and effectively freeze leftover chicken stock in mason jars without worrying about shattering or rusting issues.
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Defrost in the fridge or microwave
When you're ready to use your frozen chicken stock, you can defrost it in the fridge or the microwave. If you're planning ahead, simply leave the jar in the fridge overnight to defrost.
If you need your stock in a hurry, you can use the microwave. First, take the lid off the jar. Then, place the jar in the microwave and heat for three to four minutes on a low setting.
If your jar has a narrow mouth, you may find that your frozen stock gets stuck inside. To get around this, you can submerge the jar in hot tap water until the outside of the frozen stock thaws enough to slide out. Alternatively, you can run the jar under warm water for about 15 seconds, allowing the frozen stock to drop out, which you can then place in a saucepan and heat on high for five minutes.
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Frequently asked questions
First, strain your chicken stock into wide-mouth glass canning jars, leaving one inch of headspace. Then, place the jars in the freezer without the lid. Once the stock is frozen solid, cover it with the lid.
You can defrost frozen chicken stock in the fridge overnight or in the microwave for three to four minutes with the lid off. If you have more time, you can also defrost it for 24 hours in the refrigerator.
Yes, you can freeze chicken stock in BPA-free plastic containers or freezer bags. However, mason jars are reusable, environmentally friendly, and cost-effective.
