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Storing Stocks
Appears in
By John Ash
Published 2004
The recipes for the Vegetable and Chicken Stocks yield about 1 gallon. These stocks freeze well, and you should keep any surplus in your freezer. Because I use stock in so many different ways, I freeze a single batch of stock in various-sized containers: some in quart containers, some in 1-cup containers, some in ice-cube trays. That way it’s easy to defrost the exact amount I need.
If you don’t have that kind of space in your freezer, you don’t have to reduce the recipe. Instead you can reduce the stock—just boil it down. Either while it’s cooking or after you’ve chilled and defatted it, bring the stock to a boil and let it boil away uncovered until there’s only half as much left in the pot. What you’ve got now is concentrated stock. If you like the intensity, you can use it at full strength. Otherwise you can add water when you’re ready to use it.