This is regarding both quality and safety.
I made some seriously gelatinous chicken stock last weekend ( chilled, I can scoop it like stiff ice cream), with a mix of raw chicken breast bones, raw chicken feet, and a few raw pork bones. I strained and chilled quickly before refrigerating, and reduced further and strained again a few days later. Its been about four or five days since I last boiled it, and want to know what my options are. I usually freeze in ice cube trays, but I am really short on ice cube trays, fridge and freezer space, not to mention time and patience.
I thought I had read somewhere that you can extend refrigerator time by boiling it every three or four days, but I can’t find the source, and most sources say four days in the fridge.
I also found this. The writing is…difficult.
Does that sound right?
Any other thoughts regarding next steps?
