We had a roast chickie! last weekend, and as regular readers will know, we stretch that bird out. We had a stir fry, we had lentil dhal with chicken and spinach, we have a box full of bits of chicken to make a pie! tonight.
So last over the past two days we have rendered the carcass down for stock, two lots of very slow cooking in a Le Creuset casserole (I rarely use the slow cookers now i have a ceramic hob). But how best to freeze it in soup maker sized portions? In a silicone muffin tin, of course. I got three trays worth out of it, and put them in a plastic box as they froze. And they didn’t turn themselves into a huge amorphous mass of frozen stock, thankfully. A win, I think.