Chicken stock shelflife Pro Cooking and Baking Tips and Tricks: Chicken stock shelflife
By Chris LaBrusciano on Saturday, December 02, 2000 - 12:00 pm: Edit

Here is what I'm wondering. If I store chicken stock in lets say a wine bottle, so that the fat rising to the top fills the neck of the bottle, wouldn't it cut off oxygen sealing the product below and allow for long term storage. Same principal as the old confit down in the cellar with the fat on top sitting for months on end.

By Cheftim (Cheftim) on Saturday, December 02, 2000 - 11:55 pm: Edit

You have mis-understood the principal of how the con fit is preserved. The cooking of the con fit removes water, one of the necessary components for bacterial growth.

Nice try though.

By W.DeBord on Tuesday, December 05, 2000 - 07:16 am: Edit

Cheftim what is con fit....I've never heard of it?

By Cheftim (Cheftim) on Tuesday, December 05, 2000 - 10:36 am: Edit

Duck or goose con fit is when the duck or goose is "boiled in its own oil." Usually it is the legs.

The technique is used for many kinds of meat and especially pork.

The meat to be cookies is seasoned well and left for 24 hours and then placed in a pot of rendered fat and brought to a boil. Then the meat is cooked untill it all most falls off the bone in the case of the poultry or it is falling apart in the case of the pork. The meat is removed and put in a container (earthenware traditionally) and then covered with the rendered fat.

Preserved this way the meat will last for several months in a cool area without refrigeration. But I don't think your local heath department would allow that. =;-{>

By W.DeBord on Wednesday, December 06, 2000 - 08:24 am: Edit

Thanks for explaining...that doesn't sound so good to me.

By Cheftim (Cheftim) on Wednesday, December 06, 2000 - 03:25 pm: Edit

Don't let the idea of the fat throw you off. When it is reheated most of the fat comes out and with the proper sauce or in a salad it can not be beat.

By pam on Thursday, December 07, 2000 - 12:52 am: Edit

W De Bord- try it if you get a chance. It is so tender it just about melts in your mouth. It is really tasty. Since I'm not working in a restaurant anymore I don't get to eat any of this good stuff anymore :0(

By W.DeBord on Friday, December 08, 2000 - 07:14 am: Edit

Humm...but I also didn't want to try fattened goose liver the first time either. HA!

I've just never heard of this before it makes me think of something the Amish would have done. Where does this orginate?

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