The Best Way to Save Stock

I've been having issues buying chicken and vegetable stock. Most of the time, I only need a little stock in a recipe, like for baked chicken or pork. But stock is always packaged in boxes or cans in larger quantities that I need for one particular recipe, and the rest of the package goes bad too quickly for me to use it. I've tried freezing the leftover stock, but then never use all the leftovers after the initial de-thaw. What's a girl to do?

Courtesy of www.plasticbubbles.co.za/store.

My mother shared with me this brilliant idea: Pour the stock into ice cube trays and take out the amount you need every time. That way, no mass amount of leftover stock goes wasted, and it can last me as long as possible. Um....genius, right?! My mom said she's seen this trick on several cooking shows, but I have never even heard (or thought) of it. Now I can have a constant supply of stock in my kitchen, without wasting my money or leftover stock on a regular basis. 

Obviously, I'll just need to buy "stock-only" ice cube trays, so my homemade iced coffee doesn't start tasting like homemade soup. 

Have you ever heard of this trick before? Have I been living under a rock?

Pin It