Weeknight Cooking

25 Reasons To Defrost Your Homemade Stock

November  4, 2016
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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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See what other Food52 readers are saying.

  • marigael
  • Lazyretirementgirl
  • amysarah
Editor/writer/stylist. Last name rhymes with bagel.


marigael March 6, 2017
I don't keep stock in the freezer as there is never enough room. What I do to compensate that lack of room is frequently will keep a supply of what I have deglazed in small containers sorted by flavor & ingredients. Add to that my collection of cooked bones, chicken feet, and beef tendons. With that collection I can easily make a stock. I usually end up with about 3 quarts of stock which I keep in jars in my frig with a heavy layer of fat on top which keeps the stock fresh until I break through the layer of fat.
Lazyretirementgirl November 6, 2016
I always have home made chicken stock and vegetable stock in the freezer. Amysarah, what works for me is three sizes: quart jars for a soup, little 1 cup containers for a sauté or little poach job and a bag of broth ice cubes for that justa spoonful moment.
Lazyretirementgirl November 6, 2016
And, yes, the little ones are much easier for, um, spontaneous defrosting.
amysarah November 4, 2016
I usually freeze stock in small quantities, say 1-2 cups or even less, rather than by the quart. Many dishes only require that much, and I'm less precious about using it, when I can defrost only that much as needed. Also, it defrosts quicker - more convenient for impromptu cooking.