Instead of freezing chicken or beef stock in a large container, I pour it into a wide, shallow bowl, until its about an inch deep, and then pop it into the freezer. Once it’s frozen, I remove the resulting disc from the bowl and slip it into a plastic freezer bag. These discs take up less room in the freezer and fit nicely into a soup pot where they are quickly thawed and ready to use.
GRACE BROCKWAY
Chazy Lake, New York
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