How do you process your stock?

[Magelet]

That is, after it's cooked it's requisite amount, what do you do with it?

Usually, I strain it (into like 3 bowls and a few mason jars since I don't have anything but the stock pot that holds that much liquid), then let it cool a little bit, then stick that in the fridge, let it cool all the way down, then once it's cold, take it out, bag it 1 or 2 c. in a plastic baggie, freeze it flat on a cookie sheet, then store in the freezer.

There HAS to be an easier way to do this...

I've thought about making it into demi-glace cubes, however as far as I can tell, that means:
Straining it into a million bowls, washing the stockpot, (or at least rinsing it so any little peices get out), pouring it back in (and hand washing all those bowls), simmering it down to demi glace, pouring it BACK into the bowls to chill in the fridge, then pouring it into ice cube trays to freeze, then taking it out and putting it in a plastic baggie.

I don't put hot food in plastic, though I know the freezer transfers BPA too (I'm trying to find affordable BPA free ice cube trays but atm I don't eat much ice (though DP does) and it's not top priority.

Help me find an easier way.

[weliveintheforest]

I use tongs and get the bigger stuff out (carcass, veggies) and cool it at least part way in the pot, then strain into a gallon jar. Gallon size jars are so useful, if you don't have any you can ask at delis or even health food stores - I got a few 5 litre olive jars from one.

[sarah_bella1050]

I don't see why you would need more then just a stockpot, a strainer, a big bowl and whatever you are going to freeze it in. Make it, strain it into big bowl, transfer back, boil down and then transfer to bowl and freeze. This thread reminded me of the stock I need to go reboil b/c it's been in the fridge for a few days, so thank you

[Magelet]

Because I usually make 2 chickens worth at a time, which is about 2 gallons, I don't have a bowl big enough. I might try getting a gallon glass container or two, that sounds great.

how do you guys store it also?

I made a duck stock with just one carcass, and I have to say, I really liked that. We had two meals planned using it, plus a lunch, and that pretty much will use it all up, and I LOVED not having to freeze it. I may make stock more often at that rate (and then could store it nicely in a gallon jar.)

[LaughingHyena]

I usually make small batches of stock but if I have a lot I freeze it in a silicone muffin tray. I usually leave it to cool in the pot then strain into a large jug. Once the jug is full I'll fill the ray, then strain any remaining stock.


Once they are frozen the "muffins" get stored in a plastic bag.

[Smokering]

I freeze mine in my muffin and mini-loaf trays. If I have extra I just keep it in the fridge and use it fairly quickly (heading into winter now, so that's easy - just make veggie soup!). Or I freeze a bigger portion in a lunch box for melting down into soup later.

[ursusarctos]

I have a similar no huge containers and no dishwasher problem. What I do is first of all usually don't make that much stock at once - maybe a couple liters max, so one chicken carcass or equivalent. When it's done I strain it into a big mixing bowl, let it cool some on the counter, and pour it into saved half liter yogurt containers, which are the perfect size for a meal's worth of broth for the two of us, and freeze all but the one I am going to use immediately. Then when I need broth I just take a container out of the freezer the night before.

[mbravebird]

I just make about a gallon at a time too -- and what I do is strain it into two bowls, cool it in the fridge, and if I'm not using it right away, freeze it in wide-mouth quart canning jars. If I give it a bit of head room, it does fine freezing in the glass. When I want to thaw it quickly, I just put the jar in a pot of simmering water.

[serenbat]

cook, strain, chill in frig, one to two days, divide into 2 cups each (freezer bags)-lay flat in freezer, after frozen I stack the bags in my chest frezer.(takes up less room)

[Brown Lioness]

i have gallon mason jars, so after its done in the crockpot, i remove all the solids and then (carefully) transfer it to the gallon jar.