This recipe is incredibly useful, not to mention thrifty. I always freeze my stock in small quantities for easy use and so can you. Pour the stock into quart size re-sealable plastic freezer bags, 2 cups at a time, and freeze flat in your freezer compartment, so that you can easily break off a piece of stock if you only need to use a little in a sauce or stew, or you can fill an ice tray with stock to make frozen stock cubes, excellent for flavoring stir fries and sauces.
You can keep chicken stock for around 3 months in the freezer. When freezing all foods, always mark the bag with the date frozen, the amount, and what it is. Trust me, you won’t remember unless you do.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.