I always freeze my stock in small quantities for easy use. Pour the stock into quart size re-sealable plastic freezer bags, 2 cups at a time, and freeze flat in your freezer compartment. Once frozen, they won’t take up much room in the freezer, and you can easily break off a piece of stock if you need to use a little in a sauce or stew. You can also fill an ice tray and make frozen stock cubes.
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.