Tuesday, June 16, 2009

Kitchen Tip Tuesday


We make a lot of meals with chicken at our house. I love to buy the rotisserie chicken and see how far I can stretch it. I almost always use what's left of the chicken to make chicken stock. My issue has always been storing the broth after I make it. I'm not sure where I came up with the idea, it might have even been another kitchen tip Tuesday from long ago, but after I make the broth I let it cool a little and pour it into a muffin pan. This gives me 1/2 cup portions. I flash freeze them and then take them out and place them in a large freezer bag to use whenever a recipe calls for chicken broth.
I also use this method to freeze a lot of things. The muffin size is a perfect portion for so many foods.
you can find more great Kitchen Tips at Tammy's Recipes

3 comments:

  1. Great idea! I'll have to try it. I imagine it would cut down on freezer space, too.

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  2. Absolutely love this idea!

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  3. This is an awesome idea! I usually put my extra liquid in freezer quart bags and freeze them in a flat container. They thaw quickly that way. But this idea might be even easier. Thanks, I'm going to try it.

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