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An Easy Way to Stock Up

Martha Stewart Living, December 2004

Happiness, for a cook, is a freezer full of homemade stock. When it's frozen in 1-cup portions, it's all the more easy to know how much to thaw for a recipe. The next time you make a batch of stock or have some left over from a store-bought package, ladle it into 1-cup muffin tins and place them in the freezer. After the stock is frozen, pop the portions out of the tin; store them in resealable freezer bags and label them with the date.

Comments (6)

  • DawnyG 15 Jan, 2010

    wouldn't it be easy to put the pan in hot water for a few seconds to loosen it to remove the stock? sounds easy to me.

  • mykele 15 Jan, 2010

    I'll try once more.............popout the stock "cups" you put into
    freezer bags.........thaw as you use them.
    I have used stock that is over a year old with no problems.

  • mykele 15 Jan, 2010

    I have tried four times to answer pelican66 and josev31513 but so
    ffar the site won't print it....maybe now? Mykele

  • josev31513 15 Jan, 2010

    How long can it be stored in the freezer before spoiling???

  • LadyHopper 15 Jan, 2010

    Using silicone muffin tins would make it easy, too.

  • pelican66 15 Jan, 2010

    wouldn't they be easier to pop out without thawing the whole batch if you PAM'd the cups beforehand?