Making Stock Cubes

You can prepare stock in large quantities and freeze it for later use (it will keep in the freezer for up to 6 months). After cooling the stock and removing any solidified fat, boil it until reduced and concentrated, then let cool and follow the technique shown here. Frozen cubes can be dropped straight into a soup or stew as it simmers.

1. Pour cold concentrated stock into ice-cube trays, then open-freeze for about 4 hours until solid.

   

2. Once the cubes are completely frozen they are ready for use or storing. Remove them from the tray and place them in a plastic freezer bag. Seal the bag and return the cubes to the freezer until ready to use.