Chicken broth: what to do if it tastes or smells suspicious?
by Karine Lemoine
You open the pot or jar of chicken broth and something stops you: a slightly acidic smell, a bitter taste, a sticky texture. Should you throw it away or can it still be used?
Broth is a humid environment, rich in proteins and often stored for several days: this is exactly the type of environment where bacteria develop easily, sometimes without changing the appearance of the liquid.
Table of Contents
Here are the signs to look for, the possible causes and what to do before serving or reusing broth.
The signs that should alert you
Before tasting, observe and smell. Some signs of degradation are visible, others can only be detected by smell.
- Sour, acidic, or slightly fermented odor
- Bitter, “pungent” or frankly unpleasant taste
- Viscous or sticky texture on the surface
- Foam or unusual little bubbles
- Mold stains (white, green, or black spots)
- Color that has turned, cloudy, or greyish
If only one of these signs is present, it is better not to consume the broth, even after cooking again.Boiling kills some of the bacteria but not necessarily the toxins they may have produced.
Why does broth degrade?
Chicken broth is made from water, protein and often vegetables: an ideal breeding ground for bacteria as soon as it goes back to room temperature for too long. Degradation most often comes from keeping it too long in the refrigerator (beyond 3 to 4 days), from cooling too slowly after cooking, or from a poorly closed container that has let in air and microorganisms.
Freezing greatly slows this process, but thawed broth should be treated as fresh and consumed quickly, without being re-frozen a second time.
What to do before using a questionable broth?
In order: look at the general appearance, smell at a reasonable distance, and then only if everything seems normal, taste a small amount. In case of persistent doubt, the surest rule is simple.
In cooking, the principle “when in doubt, throw away” applies particularly to broths and cooking liquids.The risk of food poisoning is not worth it, especially for an ingredient that is inexpensive to remake.
Our tips
►Smell before you taste
The nose often detects deterioration before the taste becomes really bad. An acidic or “humid basement” odor is a warning sign that should be taken seriously.
►Don't rely on cooking to “save” broth
Reboiling suspicious broth may reduce some bacteria, but it may not destroy all the toxins that have already formed. It is not a guarantee of safety.
►Chill and store it properly as soon as it is prepared
Allow the broth to cool to room temperature for a limited time (no more than one to two hours), then place it in the refrigerator in a closed container. Consume it within 3 to 4 days or freeze it.
Chicken broth that smells or tastes abnormally should always be considered with caution: it's better to throw it away than risk food poisoning.
You can also read:How do you know if a broth is expiredandThe preservation of canned oysters.
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