You can keep it in the fridge for about a week. But honestly? Freeze it. Pour the stock into zip-top bags, lay them flat on a baking sheet, and freeze. They stack like vinyl records in your freezer.
Or use ice cube trays for small portions. Nothing beats dropping a “turkey stock cube” into a pan of sautéing mushrooms. Instant flavor upgrade.
Do not store it in glass jars if you’re freezing unless you leave an inch of headspace. Otherwise, crack. Ask me how I know. (It was a Tuesday, and my kitchen floor cried.)
