How long does homemade broth last in the fridge?
Homemade broth keeps 3 to 4 days in the fridge and 2 to 3 months in the freezer, per USDA FoodKeeper. The same goes for homemade stock.
Updated
| Food | Fridge | Freezer |
|---|---|---|
| Homemade broth | 3 to 4 days | 2 to 3 months |
Can you freeze homemade broth?
Yes. Homemade broth keeps 2 to 3 months in the freezer, per USDA FoodKeeper. Freezer times are for best quality: food kept at 0°F stays safe longer, but it dries out and loses flavor. Freeze it in the amounts you cook with, such as 1 or 2 cups, or in an ice cube tray for small amounts. Leave space at the top, because it expands as it freezes.
How to store homemade broth
Strain it, then cool it fast in shallow containers. The fat that sets on top can stay until you use the broth, then lift it off.
How long can homemade broth sit out?
No more than 2 hours at room temperature, or 1 hour when it is above 90°F, such as at a summer picnic. After that, USDA says to throw it out.
How long does store-bought broth last after opening?
Broth from a carton or can keeps 3 to 4 days in the fridge once opened, per USDA FoodKeeper.
How to tell if homemade broth has gone bad
Go by the days, not by the smell. The germs that cause food poisoning usually do not change how food looks, smells or tastes, so food past its time can seem fine and still make you sick. Mold, a sour smell or a slimy feel mean it has spoiled, but food without them is not safe just because it seems fine. Never taste food to check it. When in doubt, throw it out.
How to reheat homemade broth
Heat leftovers until the middle reaches 165°F on a food thermometer, and bring soups, sauces and gravy to a rolling boil. Cover the food while it heats so it stays moist and heats all the way through. In a microwave, stir or turn it halfway. You can reheat frozen leftovers without thawing them first. It takes longer.
Times from USDA FoodKeeper, the storage data from USDA's Food Safety and Inspection Service: data version 128, last changed September 6, 2018, still the current version. Public domain. The handling rules are from USDA's Leftovers and Food Safety.