I had a pastured chicken which cost quite a bit so after roasting for dinner last Sunday I used the carcass to make bone broth. After drinking some during the week, I used the rest of it today to braise a pastured uncured ham in the crock pot. Can I use this broth again now that I have cooked a ham in it? If so, how long will it keep now that it is 7 days old?
if you strain the broth now it will be fine. For example, to make consomme you cook a stock (bone broth) you've already made again with more meat, more vegetables and egg whites to clarify it and intensify the flavor, then you strain again. Stock kept in the fridge should have been strained and it should be brought to a boil every 3-4 days if you want to keep it in the fridge for extended periods of time. If boiled every few days this way, it should keep almost indefinitely as far as being safe to eat, but the flavor and nutritional value will likely dwindle. Stock freezes really well though, so that's always an option for storage.
After I make broth, I pour it into ice trays and freeze it. I keep the cubes in a freezer bag. It makes it really easy to just pull out the amount you need for cooking or whatever. When my little boy is sick I can just melt a few down on the stove and pour into a mug.