When making chicken stock if boiled for 4-6 hours then left to cool but was forgotten about one day can or should you re boil before cooling and freezing immediately?

If you prepared the chicken stock correctly by following appropriate food safety measures, it should be safe to re-boil and cool before freezing. Here's what you should do:

Step 1: Assess the Stock

- Check the chicken stock for any visible signs of spoilage, such as an unusual smell, sour taste, or mold. If the stock shows signs of spoilage, discard it immediately.

- Examine the area where the stock has been stored. If there are signs of cross-contamination with raw or spoiled foods or the temperature was significantly high, it's safer to discard the stock.

Step 2: Bring to a Boil Again

- Transfer the chicken stock to a clean pot. Bring it to a boil over medium-high heat. Maintain a rolling boil for 5 minutes.

- Boiling helps eliminate harmful bacteria that might've developed during the extended cooling period.

Step 3: Chill Rapidly

- Prepare an ice bath by filling a larger container or basin with a mixture of ice and water.

- Place the pot of chicken stock inside the ice bath to speed up the cooling process. Make sure the ice water surrounds the pot and reaches up at least halfway to ensure efficient cooling.

- Stir the chicken stock occasionally to promote even cooling throughout the liquid.

Step 4: Divide and Store

- Once the chicken stock has cooled to room temperature (below 40°F or 4°C), divide it into freezer-safe containers. Ensure that you leave at least 1-inch of headspace in each container to allow for expansion during freezing.

- Date the containers and place them in the freezer immediately.

Quick Note:

- When reheating the chicken stock from the freezer to use it in a dish, make sure to bring it back to a boil before adding other ingredients. This ensures the stock has reached a safe internal temperature.

Remember, food safety is of utmost importance. Discard any chicken stock that shows signs of spoilage. If you have any doubts about the quality or safety of the stock, it's always best to discard it rather than risk consuming spoiled food.