Storage life for goose fat

moonshadow
  • Storage life for goose fat moonshadow

    When I roast a goose, I decant the fat, strain and freeze it. I typically get a pint or more. This seems to work well, I can chip off suitably-sized pieces from the frozen block and use them as necessary. But is this the best way to store it, and if so, how long can I leave it for in the freezer before it's no longer safe to use?

  • It won't go unsafe if it's refrigerated or frozen, but it might pick up off flavors or turn rancid eventually. You can probably use it for 6 months if it's well-sealed and not exposed to air.

  • I have used a frozen pot for a year an it was still good. I threw it out after that just in case!

Related questions and answers
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  • , just if it's around 0–5 %, 5–10 %, or 10–20 % or whatever – just be as precise as you can. When buying stock in the store, it usually says 0 g fat, but I guess they have some method of removing all of the fat, lowering the risk of it going rancid and increasing shelf-life. In my stock, I can see quite a lot of droplets of fat. One way of attacking the question can be: Doesn't all the fat have... for a couple of hours to use the liquid, discarding everything else. My question also applies for when you cook any other type of meat which haven't been pre-cook, meaning it will have quite a lot of fat

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