Freezing stock

Stock will keep in the refrigerator for up to 3 days. It can be frozen in portions for later use, for 6 months.

After removing any fat, boil the stock until reduced to 500 ml (16 fl oz). Cool and freeze until solid. Transfer to a plastic bag and seal. To make 2 litres stock, add 1.5 litres water to 500 ml (16 fl oz) concentrated stock.