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Old 12-20-2007, 12:34 AM   #11
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Join Date: Aug 2004
Location: USA, Oklahoma
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I make my own super-concentrated chicken stock, and freeze in ice cube trays. Yes, there i some loss of flavor and the risk of freezer-burn due to the increased surface area. However, just two cubes of my stock, placed into a measuring cup, and covered with enough hot water to fill it up to 1 c, will make a light stock. For more concentrated batches, I just increase the amount of cubes.

I usually thaw my stock out by the above method, but I do it when I start prepping the remaining ingredients, so that by the time I need to add the stock to the pan, it's all melted. If the cubes haven't totally melted, I don't worry about it to much.
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