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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)

Anonymous
January 15, 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.
Anonymous
January 15, 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
Anonymous
January 15, 2010
I have tried four times to answer pelican66 and josev31513 but so ffar the site won't print it....maybe now? Mykele
Anonymous
January 15, 2010
How long can it be stored in the freezer before spoiling???
Anonymous
January 15, 2010
Using silicone muffin tins would make it easy, too.
Anonymous
January 15, 2010
wouldn't they be easier to pop out without thawing the whole batch if you PAM'd the cups beforehand?