Chicken broth is a kitchen workhorse, adding depth to soups, sauces, and grains. Proper storage keeps it safe and flavorful for weeks or months, so you can always have it on hand. This guide covers the best methods for refrigerating, freezing, and reheating your homemade or store-bought broth.
Ingredients
- Freshly made or store-bought chicken broth – as much as you have (typically 4–8 cups / 1–2 liters)
- Ice bath (for quick cooling) – large bowl filled with ice and cold water
- Freezer-safe containers or zip-top bags – enough for your broth volume
- Labels and marker – for dating
Instructions
- Cool the broth quickly. After cooking or opening a carton, cool the broth to room temperature within 2 hours. For rapid cooling, place the pot in an ice bath and stir occasionally. This prevents bacterial growth.
- Portion the broth. Decide how much you typically use at once (e.g., 1 cup / 240 ml or 2 cups / 480 ml). Pour that amount into each freezer-safe container or zip-top bag. For bags, lay them flat in the freezer; they stack easily and thaw faster.
- Label and date everything. Use a permanent marker to write the date and contents on each container or bag. Include the type of broth (e.g., “chicken broth, 2 cups”).
- Refrigerate if using within 4 days. Store sealed containers in the fridge at 40°F (4°C) or below. Use within 3–4 days for best quality.
- Freeze for longer storage. Place labeled containers in the freezer at 0°F (-18°C) or below. Leave headspace in jars or rigid containers (about 1 inch / 2.5 cm) because liquid expands when frozen. For bags, squeeze out excess air before sealing.
- Thaw safely. The best way is overnight in the refrigerator. For quicker thawing, submerge the sealed bag in cold water, changing the water every 30 minutes. Never thaw at room temperature.
- Reheat to a rolling boil. When ready to use, bring the broth to a full boil on the stovetop or in the microwave. If you plan to store leftovers again, reheat to 165°F (74°C) and cool quickly before refrigerating.
Tips
- Freeze in ice cube trays. For small amounts (e.g., 1–2 tablespoons / 15–30 ml), freeze broth in ice cube trays, then pop the cubes into a zip-top bag. This is perfect for deglazing or adding to sauces.
- Skim fat before freezing. If you prefer a lower-fat broth, refrigerate the broth first and remove the solidified fat layer before freezing. This also prevents rancidity over long storage.
- Don’t overfill rigid containers. As mentioned, liquid expands when frozen. Leave at least an inch of headspace to avoid cracked jars or lids popping off.
- Use a vacuum sealer for long-term storage. If you have one, vacuum-sealed bags keep broth fresh for up to a year in the freezer, preventing freezer burn.
Serving Suggestions
Use your stored broth as a base for chicken noodle soup, risotto, or braised greens. It also adds flavor when cooking rice, quinoa, or couscous instead of water. For a quick weeknight meal, simmer broth with shredded chicken, vegetables, and noodles.
Variations
You can store different types of broth the same way: vegetable, beef, or turkey broth all follow the same rules. For a richer broth, reduce it before freezing to concentrate flavor—then add water when using. You can also season the broth with herbs like thyme or bay leaves before freezing, but keep salt low until reheating to avoid over-salting.
Storage and Reheating
Refrigerated broth lasts 3–4 days at 40°F (4°C) or below. Frozen broth maintains best quality for 3–6 months, though it remains safe indefinitely if kept at 0°F (-18°C). Reheat only the amount you need. Bring it to a rolling boil on the stovetop or in the microwave. If reheating in the microwave, use a microwave-safe container and stir halfway. Do not refreeze thawed broth unless it was thawed in the refrigerator and then reheated to 165°F (74°C) before refreezing.
Frequently Asked Questions
How long can I keep chicken broth in the fridge? Homemade broth stays good for 3–4 days when refrigerated promptly. Store-bought broth, once opened, should also be used within 3–4 days.
Can I freeze broth in glass jars? Yes, but use freezer-safe jars (like mason jars) and leave at least 1 inch (2.5 cm) of headspace. Avoid overfilling, and let the broth cool completely before freezing to prevent thermal shock.
How do I know if broth has gone bad? Off odors, cloudiness (if it was clear), or a sour taste indicate spoilage. If there’s any mold, discard it immediately.
Can I reuse broth that I’ve already cooked with? If you used broth to poach chicken or vegetables, you can strain and cool it, then refrigerate or freeze it. However, if it was used to cook raw meat, reheat it to 165°F (74°C) before storing again.
Is it safe to thaw broth on the counter? No. Thawing at room temperature allows bacteria to multiply. Always thaw in the refrigerator, in cold water (changing water every 30 minutes), or in the microwave.
What’s the best container for freezing broth? Freezer-safe plastic containers, glass jars with wide mouths, or heavy-duty zip-top bags all work. Bags are space-efficient and thaw quickly.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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