thegrova
Cook
Okay... After roasting a chicken I use the carcus for soup or for stock. I have a question regarding freezing partway through the process. Typically I make soup with the stock, any left over meat, roast vegetables, split peas etc and freeze the soup in single serve portions. Is it safe to freeze the stock and left over meat, to be made into soup at a later time, and then be refrozen in single serve portions. I have read that refreezing is not wise.