I end up freezing any left in silicone muffin pan and pop out when frozen then put in ziploc bag. I do this with lemons and limes, tomato sauce and anything else I don’t use all of. The muffin pan gives me about 1/4 cup.
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I've kept the store-bought ones probably longer than I should, but nobody has gotten sick yet
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I am currently making a batch every week, I try to use it with in 7 days of making, I reserve a quart out of each stock as well and freeze it, then take it back out the following week to add into that week’s stock.
This is excessive, but I’m drinking the bone stock every day, Trying to come up with several broth profiles, and It’s been my replacement to giving up coffee.Comment
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If you have an Asian market anywhere near by, they should have chicken feet. They have a ton of collagen, literally the broth turns to gel when cooled! -
Clawbear57, I don’t have a favorite recipe yet. To be honest I have not even begun recording anything, I start off by making sure the water is properly salted to a pleasant flavor, then I slowly start adding different herbs, seasonings, and take a 1/4 cup out and try it before next seasoning, when it’s something I would like to drink, then it is done. I use pork stock, beef stock and chicken stock. Between a bowl of soup and just consuming the broth, I figure I will stumble upon one though
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I have never thought about this. I always just use whats in the Frig. Will keep an eye on it know.Comment
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I found the ice cube tray method messy and tedious so I take a quart of stock and dump it into a silicone Stasher Bag. Freeze it and then vacuum seal each solid quart.Comment
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