So you've slaved away and made yourself a delicious soup stock and now you have a whole stockpot leftover. What to do?
Well, if you have a big family to feed and they love soup, they might be able to drink a bowl or two, but in real life, you'll likely have tons of leftovers.
If you know you'll be using the soup stock within a few days, it's perfectly fine to put it in the refrigerator. If not, I like to freeze mine in ice cube trays. : )
Why Ice Cube Trays? 3 Good Reasons . . .
Reason #1: Longer Storage Time. Freezing the broth gives me more time to use it in future recipes, either for cooking with rice, making a tasty soup, or even using a bit of it for stir frys instead of water.
Reason # 2: Handy Portions. Let's say I want to make an Asian vegetable stir fry, or another recipe that calls for a bit of chicken broth . . . the cubes are small enough where I could just defrost 1-3 pieces for quick use.
Reason # 3: Save Your Freezer Space. After the cubes are frozen, I like to transfer them into a plastic ziplock bag. This way it fits better in my freezer and I can refreeze another batch of soup stock.
I recommend first cleaning out and making room in your freezer, especially a flat surface for a large plate. Then I put the ice cube tray on the plate, fill with stock, and freeze the entire plate to catch any spillage and messes from occurring when you transfer to and from the freezer.