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torolover

torolover

I often sous vide 5 pounds of chicken thighs for 8 hours at 156F.  There is a lot of chicken juice and fat left over in the bag.

 

I plan to save all the juices and fat every time I sous vide until I get about 4 cups of chicken juice.  Then I can make chicken soup and use the fat for frying veggies.  This may take me a month of saving juices however.  Is storing the juices and fat for a month or longer safe?

 

If I empty all the juices and fat from the bags, and boil them, will this be safe to store for long periods in fridge or freezer?  I am also concerned about Botulism Spores which I understand is heat resistant.

 

Thanks!

 

 

 

 

torolover

torolover

I often sous vide 5 pounds of chicken thighs for 8 hours at 156F.  There is a lot of chicken juice and fat left over in the bag.

 

I plan to save all the juices and fat every time I sous vide until I get about 4 cups of chicken juice.  Then I can make chicken soup and use the fat for frying veggies.  This may take me a month of saving juices however.  Is storing the juices and fat for a month or longer safe?

 

If I empty all the juices and fat from the bags, and boil them, will this be safe to store for long periods in fridge or freezer?  I am concerned about Botulism Spores.

 

Thanks!

 

 

 

 

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