
I, Nick Kindelsperger, wholeheartedly endorse the practice of freezing chicken stock in ice cube trays. Doing so allows one to crack them into zip-lock bags and stash them in the freezer for safe keeping. It is convenient, fairly easy to do, and downright practical (in a slightly embarrassing way). Of course, the problem with dishing out little kitchen tips and tricks like this one is that there are enough of them to make even the most organized person confused. I'm as guilty as anyone. So, I decided to wait on this one just to make sure that I actually followed through, used it all, and then did it again. It passed the test.
I've long been freezing stock. I learned early on that freezing the whole batch in one bag was the wrong way to go, because it is hard to dethaw a huge hunk of ice. So, I started freezing stock in four-cup batches, thinking that would be a normal amount to use for a recipe. That is almost never the case. Nine times out of ten, recipes call for ½ cup or less, meaning I had to partially dethaw the bags, pour off the amount I need, and then refreeze them. The process was annoying and, at least whenever I tried to do it, messy.