Refreezing chicken stock

great suggestions all around...thanks guys

if your freezer space is at a premium, consider cooking down your stock. I use this method:
https://food52.com/recipes/16882-best-way-to-efficiently-freezer-store-soups-broths-and-stews

I wouldn't refreeze without bringing the remainder to a boil. But I worked in commercial kitchens, where your techniques would not fly with the health department.

That's a lot more refined than my method. I freeze it in ziplock bags and then whack it on the counter until a chunk that seems big enough breaks off.

Yep. I do it often. I have a weird little system now though. I keep my stock in freezer bags. When I need some, I run warm water over the bag. I pour off what I need as it defrosts. Then I toss the still mostly frozen amount back in the freezer. Works great.

It's fine to refreeze