I used to use regular ice cube trays to freeze stock, but it gets complicated in summer in particular when you want to make regular, water ice cubes and accidentally slip some beef stock into your rosé.
So now I use ice cube bags. It makes it very simple to use one or a few cubes at a time to add into a cup-a-soup, a sauce or whatever. Here I’m using a dozen chicken stock cubes or so to give some more flavour to the scrapings from the roast chicken tray on Sunday.
And yeah, I know I’m not the first person to recommend this but I still think it’s worthwhile.
Eat Sleep Cook! 