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Test Kitchen tips: Freezing stock

January 12, 2012 |  8:00 am


While store-bought broths can be good and are wonderfully convenient, nothing beats the intense, pure flavor of a homemade stock. Whenever I can find the time, I like to slowly cook up a batch and freeze it so I've always got some on hand.

To freeze stock, pour cooled stock into ice cube trays or muffin pans (like the silicone muffin pan pictured above). Freeze the stock in the trays, then pop out the frozen cubes and place them into labeled sealable plastic bags to store in the freezer. Thaw as needed.

Measure the stock before freezing as you're divvying it up in the trays so you know exactly how many cubes to thaw for a recipe.

For more information on stocks and recipes for basic chicken and brown veal stocks, check out the article by former Times' staff writer Amy Scattergood.

If you have any kitchen tips or questions you'd like me to explore, leave a comment below or shoot me an email at noelle.carter@latimes.com.


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Photo credit: Carlos Chavez / Los Angeles Times