On 5/22/2010 4:45 PM, Paco wrote:
> After poaching chicken for chicken salad, for example, the resulting
> broth gets strained, packaged and frozen for another future use, soup or
> for use as a poaching liquid again. Any opinions on whether this broth
> can be frozen again after it's second use or should it go down the
> drain? I don't think food safety issues come into play, rather quality
> issues. And yes, I know, "Try it and let us know how it turns out." But
> I'm guessing that somebody here would have experience in this matter and
> might be willing to share.
>


I think it would take 2 or 3 poachings before it would have enough
flavor to use in soup. No reason not to refreeze it if you have the
freezer room.

Bob