Holiday meals and family dinners provide a perfect opportunity to make your own broth or stock with chicken and turkey leftovers, but storing it can become a problem. Homemade chicken stock will go sour in the refrigerator after only a couple of days. The best solution is to freeze it in different sizes for different uses.
- Ice cube trays make cubes roughly 0.75 ounces to 1 ounce in size. This size would only be useful when a very small amount of stock is needed.
- Muffin tins will produce cubes of roughly one half cup of stock. These are perfect for boosting the flavor in soups and other dishes. Silicone muffin cups make releasing the frozen stock much easier.
- Silicone mini-loaf pans hold about one full cup of stock if you prefer a slightly larger amount for freezing.
- One-quart freezer bags can be filled and frozen stacked flat for easy storage and an excellent quantity for small batches of soups.
- Larger amounts should be put into freezer-safe plastic containers.
Before freezing, remember that it’s important to chill stock thoroughly to ensure food safety. Alton Brown has a great tip for chilling large quantities of stock fast: Before your stock is finished, freeze a plastic water bottle filled about three-quarters of the way with water. Line a cooler with about two inches of ice and place your stock pot with strained stock directly into the cooler. Put the frozen water bottle into the stock pot and close the lid. The stock will chill to a safe 40 degrees or cooler in about an hour.