SOUP STOCK STORAGE

If you decided to make up your own stock, you probably aren't going to use it right away.

I will usually make up stock after I have prepared a beef or chicken dinner that left me with some decent bones.

Just pour the finished stock into plastic containers and refrigerate immediately. It will keep fresh for a few days.

If you don't plan of using the stock for at least 6 days, place in the freezer after you have marked the container well.

You should be able to freeze it for 6 months.

If you find that you need smaller quantities of stock you can also freeze it in ice cube trays.

Once it is frozen, dump the trays into tightly sealed plastic containers or zip lock bags.

Each cube will be the equivelant of about a tablespoon of stock.

You can also freeze any left over stock from a can in this manner if you don't need all of it for your recipe.