This post may contain affiliate links, which means we may receive a small commission when you make a purchase at NO additional cost to you. Thank you for supporting our site in this way!
As the sickness continues with the boys in my house, I thought it only fitting to turn to Martha today to find out how to make homemade Chicken Stock. However, what I found more interesting than her stock recipe (which I must admit, I have done on my own before) was her suggestion for what do with the leftover stock from your Chicken Noodle Soup.
Take a Muffin Tin (she suggests 1-cup muffin tins, but I only had 1/2 cup tins) and freeze the stock in them. Once frozen, pop out the cups and store them in a resealable bag in the freezer with the date written on it. That way, you’ll always have pre-measured, homemade stock on hand to add to your recipes! Brilliant! I’ve gotta hand it to you, Ms. Stewart…it’s a “Good Thing” 
Click HERE for the full article on Freezing Stock.
