In article >,
sf > wrote:

> On Sat, 22 May 2010 17:45:49 -0400, "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 don't do that, but I don't see why you couldn't. There's no reason
> why quality should suffer. It's just broth.

I actually have done that more or less. I've taken the water from
steaming veggies for instance (and it always ends up flavored) and
freezing it, then later use it to poach chicken. It concentrates it
more and ends up making a very flavorful stock which can then be
re-frozen.

I also freeze the water I use to rehydrate shitake mushrooms and re-use
it.
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