You get home from the store with a full bag and a carton of chicken broth, and the refrigerator is already packed. The carton wasn’t cold on the shelf at the store, so does it really need to take up fridge space? And what about the half-used one from last week, or the pot of stock on the stove? The answer depends on which kind of broth you have and whether it has been opened. Here is what USDA, extension and brand guidance says, and how to read your label.
Does chicken broth need to be refrigerated?
The Short Answer
It depends on the carton. Shelf-stable broth, the kind sold on the ordinary pantry shelf, doesn’t need refrigeration until it is opened, and USDA says to store shelf-stable foods in a cool, dry place. Once opened, refrigerate it promptly. USDA gives 3 to 4 days for opened low-acid canned food and for chicken broth or gravy, and the brand directions we read range from 5 to 14 days, so follow the time on your label. Broth sold refrigerated or frozen must stay cold. Homemade broth should be refrigerated within 2 hours, or 1 hour above 90°F.
For a complete pantry and fridge reference, see our Food Storage Guide. For how long broth lasts once it is open, see whether chicken broth goes bad.
Refrigerating Chicken Broth: At a Glance
Unopened, shelf-stable carton or can
Pantry. No refrigeration needed until opened
Unopened, sold refrigerated or frozen
Keep it cold and follow the label
Opened
Refrigerate promptly. Use the label time, or 3 to 4 days per USDA if there is none
Homemade broth or stock
Refrigerate within 2 hours, or 1 hour above 90°F
Pantry temperature
USDA: below 85°F is best. Brands say 70°F (Swanson) to 80°F (Pacific)
Refrigerator temperature
40°F or below, per USDA
Mold, sour smell, bulging or leaking package
Discard it
Key Takeaways
USDA’s Shelf-Stable Food Safety page defines aseptic packaging as a process that keeps microorganisms out of a package during and after packaging: a sterilized package is filled with a commercially sterile food and sealed in a hygienic environment. It says the foil layer in the package eliminates the need for refrigeration, and it names soups and broths among aseptically packaged products.
The same USDA page says unused portions of opened canned food must be refrigerated and may stay in the can, though glass or plastic is better for quality. It lists opened low-acid canned food, which includes soups, at 3 to 4 days. USDA’s Keep Food Safe chart lists gravy and meat broth at 3 to 4 days, and its Chicken from Farm to Table chart lists chicken broth or gravy at 3 to 4 days.
USDA says to refrigerate perishable food within 2 hours, or 1 hour above 90°F, and to keep the refrigerator at 40°F or below.
Swanson’s FAQ says to store non-refrigerated items in a cool, dry place where temperatures rarely exceed 70°F, and to follow the label for storage once opened.
The brand directions we read give opened times of 5 to 14 days, longer than USDA’s general 3 to 4 days, so fo
