Bone Broth/Stock questions

[RealLifeMama]

Tuesday, I made some chicken soup from a whole chicken.
When I was done getting the meat off the bones and took them out of the soup, I put them in the crock pot to make some broth. I cooked with with the water, vinegar and other stuff for a little over 24 hours. Then, I let it cool a bit, strained out the solids, and put the liquid in the refrigerator. It was Wednesday when I put it in the refrigerator.
Today is Monday.
I forgot to freeze it before we went out of town. Is it still safe to make soup with today? And if I make soup with it today, would the leftovers of that soup be safe tomorrow?

Also, it did not turn into Jello after I refrigerated it. Does that mean it is not any more nutritious than my Pacific Organic Free range broth that is in my pantry?

[milkdud]

It should be fine to cook with. Spoiled broth smells horrible.

Longer cook times break down the gelatin, which could make it not gel, but the long cook time also pulls more minerals out. Maybe something else entirely though, like maybe too much water. I usually put 2 chicken carcasses in a 6qt pot when I make broth.

[Hopetobe]

Your stock should be fine. We've used stock older than that with no issues, especially if it has a layer of solid fat over it (I've heard that protects it some).

IRT the gelatin, I would think your stock would be healthier still - the pkg kind is not at all the same. It is plastic-lined, not fresh, often has additives(flavors, etc.), even if organic, and it isn't "bone broth". I've heard the gelatin does break down in cooking for long periods. Ours usually doesn't gel much anymore, even though the roasted meat has gelatin with it. I'm not sure if those nutrients still remain, but there are minerals from the bones. When I cook with broth, I often add in some good quality gelatin anyway.


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