I have started to make my own chicken stock to use in cooking.  It’s so easy and why let those wonderful flavors go to waste when you do a roast a chicken or cook it in the crockpot! 

Anyway, I was stumped at the best way to freeze the stock after it’s made.  I started by freezing it in some plastic containers, but was frustrated since I usually either needed more or less than the container held for whatever recipe I was making.  Because of that, I ended up wasting that wonderful yummy goodness that I took the time to make. 

One day, an idea just smacked me in the head as I was driving home from work.  The next time I made stock, I put it in the 1 cup plastic containers I had on hand and popped them in the fridge to cool and then the freezer to freeze.  When it was frozen, I popped the stock out of the containers and into a large plastic freezer bag so that the containers are available for using on a day to day basis instead of stuck in the freezer. 

Now when I need stock, I can thaw as much or as little as I need in 1 cup increments.  I end up thawing an amount much closer to what my recipe calls for and have much less left over this way.  This definitely Works For Me!

Head over to Rocks In My Dryer for more great Works For Me Wednesday tips!