Re: freezing chicken stock (was: stock going bad)

[Guest guest]

> what size portions do you freeze the stock? also what kind of

> containers do you use? i only have plastic ( can i use mason jars?

I use ice cube trays; when they're frozen, I pop them out and put them

in freezer bags. 8 cubes = 1 cup.

Lynn S.

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Lynn Siprelle * Writer, Mother, Programmer, Fiber Artisan

The New Homemaker: http://www.newhomemaker.com/

Siprelle & Associates: http://www.siprelle.com/

People-Powered ! http://www.deanforamerica.com/

[Guest guest]

>

> I divide my stock into portions and freeze them, then just use as I

> need. I'm sure this is not new to anyone here but just thought I'd

> mention it as I never even thought to keep it in the fridge (no

> room). I don't even bother defrosting, just throw it in the pot

> frozen, then add boiling water.

>

> Filippa

hello-

what size portions do you freeze the stock? also what kind of

containers do you use? i only have plastic ( can i use mason jars?

i have a big pot of stock going now ) i usually use it as i make it

but this time i've made extra. what kinds of things do you find you

use it for?

also does anyone know if the stock loses any of its nutritive value

from being frozen.

thanks,

beverly

(who's trying to catch up on posts)

[Guest guest]

--- In , " rnd4me_94 " <rnd4me@a...>

wrote:

> what size portions do you freeze the stock? also what kind of

> containers do you use? i only have plastic ( can i use mason

jars?

I use mason jars to freeze my stock. I use a combination of the pint

and quart sizes. Leave an inch at the top or the jars will crack

when frozen. Once my stock is done, I put the whole batch in the

fridge to chill overnight so the fat congeals at the top. I then

scrape the fat off (I think some use this fat for cooking or feeding

to birds) and then put it all into the jars and then into the

freezer. I drink my stock or use it for soups mostly.

[Guest guest]

I pour the hot stock into 1 quart mason jars and let it cool and skim the

fat. Then pour into bread/loaf pans, 1Q per pan, and freeze. Then take out

of pan (run under hot water) and seal in a FoodSaver vacum wrap. Lasts for

at least 6 months but usually use within 1. Easy to cook with a 1Q square

bricks of gold.

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