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My experience with stock boils down how much effort is required to create the stock vs how much and how long can it stay in the fridge. It takes hours to make
by manishsharan 3y ago
My experience with stock boils down how much effort is required to create the stock vs how much and how long can it stay in the fridge.
It takes hours to make good chicken stock and I want to make and store a whole lot of stock so that it is available to me for at least a week or longer. However, I don't have a lot of space in my fridge.
Boiling your stock down to a fraction of the original volume is not a solution .. the carrots and celery and especially the aromatics do not do well when frozen for over a week.
edit: typo
- Loughla 3y agoWe freeze our stock in 1 cup portions. Makes it very easy to keep tabs on what you have, and you just throw the ice in when you need stock. I find that it does not lose any flavor, really at all. In the freezer it lasts, essentially, forever.
- mardef 3y agoStock should just be the liquid. You're not going to get good flavor or texture out of the veg that's simmered for hours. Make the stock, strain it, put in a freezer bag and freeze flat. Keeps a long time and takes little space. Then when you want to make soup, thaw the stock, add veg and cook until the right texture.