Post #781433 by tikiskip on Fri, Nov 10, 2017 8:55 AM

"Skip, when you make a big batch of stock do you go through it quickly? Can it? Freeze it?"

I make about 3 quarts at a time.
When I make stock I use Swanson's chicken stock as well as water to cover chicken, one bay leaf, parsley stems, carrots, celery, onions, Blk pepper corns, and the chicken bones, whole chick, Neck, or whatever you have.

At the end of 5 hours I do add some chicken base and salt to taste.

Boil 5 or so hours and strain.
Next I cool it in the fridge, in the winter our sun porch is as cold as a fridge so I put it in there so as not to heat up the fridge.

Next (After it cools fat goes to top)I toss out the fat on top and it's ready.

I will use the box container that the Swanson's chicken stock came in and put like two cups in that and freeze it.

The rest say 2 quarts and a few cups I make into soup.
On the soup I freeze three small one serving bags for my wife to take to work and the rest we eat in a few short days.

This for a guy like you with lots to feed would work well.
But if I were you I would make bigger batches.

The frozen soup will be good for almost a year in the fridge, but it never lasts that long.

Making your own stock is the best way to make your food better.

We could feed the world with all the Turkey carcasses we throw out at Thanksgiving.

[ Edited by: tikiskip 2017-11-10 09:01 ]