Have you ever needed stock for gravy or in a recipe but did not have the resources or a reason to boil a chicken to get it. If your like me, and will refuse to use stock from a can then this tip is just for you. Your a Domesticated Diva at heart and only want the best flavors for your recipes and that only comes from real stock. I love this tip, especially when I make sauces and gravies that require water. Water just doesnt do it for me, like stock does. After the cubes are frozen you can even store them with your foodsaver to save space in the freezer.
Some recipes require just a little stock, and the leftovers from a whole can won't keep forever in the refrigerator. Freezing unused stock or a homemade batch in 1-cup muffin tins makes it easy to store in small amounts. Pop frozen portions out of tin; store them in resealable plastic bags labeled with the date (frozen stock keeps for about two months). If you have trouble getting the frozen stock out of the tin just put in a shallow sink or cookie sheet filled with warm water and it will melt the bottom of the tin to remove easily.
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