When freezing stock, allow 1/2- to 1-inch head room in containers so soup

A chicken recipe for When freezing stock, allow 1/2- to 1-inch head room in containers so soup.

AmericanChickenIntermediate210 minBy Northstar

Ingredients

Servings

expand. Freeze some in quart-sized or larger containers for use in
soups. Ladle the rest into ice cube trays or muffin cups for adding to vegetables, sauces, or gravies. Freeze and then transfer frozen stock cubes to a plastic bag or freezer container and keep frozen until ready to use. Soup may be stored in the refriger
1 bunch fresh parsley, stems only 1 teaspoon salt or to taste Remove giblets from roaster and discard bird-watcher thermometer, if it has one. Place roaster along with giblets in a large stockpot (8 to 10 quarts) or other large sauce pot. Wrap bay leaf, c
Add 1 cup chopped stewed tomatoes in their juice and 2 cups cooked, drained fusilli or other pasta and 1/2-cup cooked kidney beans when adding zucchini and potatoes. Stir in 1/2-cup grated Parmesan cheese just before serving. Other fresh vegetables may be
1/8 teaspoon ground pepper 1/2 cup parboiled potatoes, cut in 1/2-inch cubes 1/2 cup parboiled carrots, cut in 1/2-inch pieces 1/2 cup shredded green cabbage 1 cup thinly-sliced leek, white and tender green parts only, or 1 medium onion, thinly sliced 1 p

1
Ladle the cooled soup into labeled containers, leaving 1/2 to 1 inch headroom at the top.
2
For mostly solid soups, leave at least 1/2-inch of headspace.
3
For mostly liquid soups, leave 1 1/2-inches of headspace.
4
For quarts, leave one inch of headspace.
5
For pints, leave 1/2 inch of headspace.
6
Freeze for up to 3-4 months for best quality.