Another Bone Broth Post

grannykathy · Post by **grannykathy** » Fri Jun 29, 2018 7:56 am

I guess I messed up when I made my chicken bone broth. I did freeze some of it in small containers, but ran out of small containers and froze probably 1/2 gallon of it in a single container. My thought was that when I thawed it I would make soup with it and then freeze THAT in small containers. But now I'm thinking I probably shouldn't "re-freeze" it. So now what am I going to do with all that broth when I thaw it? I will only be able to use a small amount of it over the next few days.

Post by **tex** » Fri Jun 29, 2018 8:48 am

I may be overlooking something, but I've never worried about refreezing things. True, freezing breaks down the cellular matrix of meats and other things, and when you refreeze them, soups and stews will become "mushier" when thawed because of the increased breakdown of solids, but so what? That just tenderizes and homogenizes them. A stew may end up as a thick soup that looks as if it were run through a food processor, for example, but who cares? A gourmand would probably be disgusted by the "presentation", but it tastes great. At least that's how I look at it.

Tex

grannykathy · Post by **grannykathy** » Fri Jun 29, 2018 9:43 am

tex
Thanks Tex. I don't know, I have just always heard you shouldn't refreeze stuff. I don't care about presentation either. Just don't want bacteria or whatever. I'll not worry about it then. The first batch of soup I made from my broth, I put potatoes and rice in. I think I will get some GF noodles and use them instead this time.

While I have your ear, do you think carrot juice made with organic carrots would be ok - if I don't add anything else in - just the carrots?

Post by **tex** » Fri Jun 29, 2018 12:04 pm

I think the secret to safe refreezing is to refreeze as soon as possible, before a food is completely thawed and has been sitting around on the counter for half-a-day or more. Especially for those who have histamine issues, thawing in a microwave is superior to thawing any other way because it minimizes the amount of time the food spends at elevated temperatures that allow bacteria to grow and histamine to increase. Histamine increases any time the temperature of a food is above zero degrees Fahrenheit.

Sure, carrot juice should be OK for anyone who tolerates carrots without any problems.

Tex

grannykathy · Post by **grannykathy** » Fri Jun 29, 2018 5:37 pm

But what I want to do is thaw the 1/2 gallon of broth out so I can make soup out of it and then refreeze in small containers. So it would be completely thawed but it wouldn't be sitting around on the counter. I would just thaw it in the refrigerator (or I could thaw in microwave); add my other ingredients and divide into small containers and put it back in freezer.

Post by **tex** » Fri Jun 29, 2018 6:04 pm

I see nothing wrong with that. And next time you'll be able to eliminate that step (refreezing).

Tex

grannykathy · Post by **grannykathy** » Fri Jun 29, 2018 7:15 pm

Yes! Live and learn! :)

Deb · Post by **Deb** » Sat Jun 30, 2018 3:37 pm

Granny, I regularly make chicken broth and freeze it in quart or pint jars. When I make soups I usually make a large batch from those jars and freeze in quart or pint jars. I've never noticed any kind of issue. In fact, the soups are usually very tasty. I've become a near hoarder of bones and will throw what I have into my instant pot with even just a couple of cups of water. It's great in a lot of things including rice, potatoes and vegetables. Deb

grannykathy · Post by **grannykathy** » Sat Jun 30, 2018 6:45 pm

Deb
Thanks Deb. That puts my mind at rest then. I will thaw that broth out and make some more soup.