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Step 7Use or Store
You've now got a steaming-hot bowl of brothy goodness. What to do with it? There are a couple of options.
1) Use immediately in a tasty soup. This would require proper planning, something I'm not terribly good at.
2) Refrigerate for use in the next few days. This enables you to skim any congealed fat off the surface before use. I used this batch of stock for onion soup.
3) Aliquot* and freeze. I use those cheap reusable plastic containers they sell by the sandwich baggies. Make sure to label the lids BEFORE you cover the containers, and leave enough space for the broth to expand upon freezing. Again the fat will congeal at the surface, so you can scrape it off before thawing and using your stock.
*aliquot = a biochem term meaning to divide (as a solution) into equal parts
1) Use immediately in a tasty soup. This would require proper planning, something I'm not terribly good at.
2) Refrigerate for use in the next few days. This enables you to skim any congealed fat off the surface before use. I used this batch of stock for onion soup.
3) Aliquot* and freeze. I use those cheap reusable plastic containers they sell by the sandwich baggies. Make sure to label the lids BEFORE you cover the containers, and leave enough space for the broth to expand upon freezing. Again the fat will congeal at the surface, so you can scrape it off before thawing and using your stock.
*aliquot = a biochem term meaning to divide (as a solution) into equal parts
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When we make stock we cool it to skim off the fat, and then freeze it in ice cube trays. once they're frozen, I transfer them to "zipper" bags. It usually takes a couple of rounds of "freezing/bagging" to put up all the stock, but they're really handy to use. You can grab a bunch for a soup, or just a few for a gravy.