Storing Chicken Fryer Oil: How Long Is Too Long?

Chicken fryer oil can be stored for up to three months, but it's recommended that you don't use it past six months under any circumstances. For long-term storage, it's best to keep the oil in a cool, dark place, such as a freezer. This is because very cold temperatures are most effective at slowing oxidation and the production of peroxides, which are the source of rancid oil's unpleasant taste and smell.

Store chicken fryer oil in a cool, dark place, like a cupboard

Storing chicken fryer oil in a cool, dark place, like a cupboard, is a good way to keep it fresh for longer. However, it's important to note that the oil will only stay fresh for so long. Sources suggest that chicken fryer oil should not be reused after one to two months, or six months at the absolute most. If the oil is cloudy, foamy, or has a foul odour, it should be discarded.

To store chicken fryer oil in a cool, dark place like a cupboard, it's important to follow a few simple steps. First, the oil should be strained through a cheesecloth or sieve to remove any impurities. Then, it should be stored in a sealed, light-proof container. A tight-sealing container will help to prevent oxidation, which can cause the oil to become rancid.

It's worth noting that while a cool, dark cupboard is a good option for storing chicken fryer oil, the refrigerator or freezer is even better. Very cold temperatures are highly effective at slowing oxidation and preventing the production of peroxides, which are the source of rancid oil's unpleasant taste and smell. If you do choose to store your chicken fryer oil in the refrigerator or freezer, be sure to transfer it to a sealed container first.

Store chicken fryer oil in the refrigerator

Storing chicken fryer oil in the refrigerator is a good way to keep it for longer. If you want to reuse chicken fryer oil, it's best to strain it through a cheesecloth or sieve first. Then, store it in a sealed, light-proof container in the fridge for up to three months.

It's important to note that the oil will take on the flavour of the food you cooked in it, so it's a good idea to label used oils with what they were fried in to prevent any unfortunate flavour overlaps. For example, you wouldn't want to use oil that was used for frying fish to make doughnuts.

Chicken fryer oil can be stored for longer than one month, but the cooler the storage temperature, the better. In one test, chicken fryer oil stored in a cool, dark cupboard for two months developed a fishy taste, while oil stored in the refrigerator tasted only somewhat better. The oil kept in the freezer, however, tasted remarkably clean. This is because very cold temperatures are most effective at slowing oxidation and the production of peroxides, which are the source of rancid oil's unpleasant taste and smell.

It's also important to note that once chicken fryer oil has been used, it should not be reused past six months under any circumstances, as this could be harmful to your gastrointestinal tract.

Store chicken fryer oil in the freezer

Storing chicken fryer oil in the freezer is a great way to keep it tasting fresh for longer. It's best to strain the oil first, then divide it among several sealed, light-proof containers. Make sure to label the containers with the date and what you cooked in the oil, to prevent any flavour overlaps.

Cooler temperatures are best for long-term storage. While oil can be stored in a cool, dark cupboard or the refrigerator for up to one month, it can be kept in the freezer for much longer. In fact, oil stored in the freezer for two months was found to taste remarkably clean, with very little oxidation or production of peroxides, which are the source of rancid oil's unpleasant taste and smell.

However, it's important to note that oil should not be reused more than once every six months, and it should be discarded if it becomes cloudy, foamy, or develops a foul odour, taste, or smell.

Chicken fryer oil should not be reused after six months

Chicken fryer oil can be stored for up to three months if it is strained through a cheesecloth or sieve and stored in a sealed, light-proof container in the refrigerator. However, it is important to note that the oil will take on the flavour of the food cooked in it, so it is best to label used oils to prevent unfortunate flavour overlaps. For example, you wouldn't want to use oil that was used to fry fish to then make a batch of doughnuts.

If the oil is stored in a cool, dark place such as a cupboard, it will only last for about a month before turning fishy and unpleasant. The best way to store chicken fryer oil long-term is in the freezer, as very cold temperatures are most effective at slowing oxidation and the production of peroxides, which are the source of rancid oil's unpleasant taste and smell.

It is also important to note that chicken fryer oil should be discarded if the smoke point drops, if it becomes too dark, or if it develops any foul odour.

Chicken fryer oil should be strained through a cheesecloth or sieve before storing

It is generally recommended that frying oil is not reused after six months. However, some sources suggest that oil can be safely stored for up to three months if it is refrigerated. If the oil becomes cloudy, starts to foam, or develops a foul odour, it should be discarded.

Frequently asked questions