Concentrated Stock Saves Time

FreezingWhenever I make chicken stock (or any kind of stock), I will simmer my stock for longer than what is suggested in recipes so that the liquid reduces even further. The reason is that whenever I add the concentrated stock to sauces, stews or soups then I can reduce the time that I need to simmer it for.

And in order to make the stock easier to manage and to preserve it, I freeze them in ice cube trays before transferring the stock cubes to freezer bags to store. In this way, I can easily grab the size that I need without any waste.

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