After cooking, there is often more stock left over than can be used in the short term. Instead of pouring it away, it’s worth storing it – preferably in the freezer. This way, it is immediately available when you need it and you can still benefit from your homemade stock weeks later. This is particularly practical if you cook larger quantities and are looking for efficient ways to store stock.
Why freezing stock makes sense
Homemade broth contains valuable nutrients and intense flavor. Freezing preserves both are largely preserved and you can also spontaneously fall back on a healthy base for soups or sauces.
Especially in times when more and more people are turning to sustainable nutrition and recycling leftovers freezing offers an ideal solution. Compared to store-bought stock cubes or powders, frozen home cooking not only tastes more authentic, but also contains fewer additives.
Freeze stock: Step by step
Before the stock goes into the freezer, it should be completely cooled down must be completely cooled down. Hot liquids can damage the freezer and damage the containers – so bring them to room temperature first. This not only protects your freezer, but also prevents condensation from forming in the freezer compartment. You can use the cooling time to taste the broth again.
Then pour into suitable containers: Plastic tins, freezer bags or ice cube molds work well. Leave a little space around the edge, as liquid can separate during freezing. expands. Don’t forget to label. Clear labeling with the date and contents will help you keep track later and prevent containers from remaining in the freezer for too long.
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Note storage and shelf life
Stock will keep for around three to four months in the freezer. After that, it does not lose its flavor immediately, but it can lose its aroma – so it is better to use it regularly. For optimum flavor, it is advisable to store the containers as far back in the freezer as possible, where the temperature is most constant is the most constant.
Aromatic varieties such as beef or chicken stock benefit from defatting before freezing. Simply place in the fridge after cooling and remove the solidified fat the next day. skim off – and it will be lighter and clearer. This additional step not only improves the consistency of the broth after defrosting, but also makes it more digestible and versatile.
Freezing stock as a concentrate
If you want to save space, you can boil down stock before freezing it. Reducing it on the stove for a longer period of time makes it thicker. Concentratewhich can be brought back to the desired quantity with water. This space-saving method also intensifies the flavor and turns your broth into a kind of homemade stock.
This method not only saves space in the freezer, but also makes portioning easier. Small quantities are ideal for Ice cube molds freeze – perfect for spontaneous cooking ideas. With these home-grown stock cubes, you can conjure up aromatic sauces or refine risotto in no time at all.
How to defrost without losing quality
It is best to defrost stock in the fridge overnight – this preserves the flavor and consistency. Alternatively, you can also thaw smaller quantities directly in the pan over a low heat. Heat over a low heat. You should keep stirring the stock to ensure that it defrosts evenly and to prevent it from burning at the bottom of the pan.
Defrosted stock can be used in a variety of ways: as a base for soups, sauces or stews – or as a gentle cooking liquid for rice, couscous or vegetables. Cooks can also use it to add a special touch and depth to simple dishes that could not be achieved with ready-made products. can hardly be achieved is.
What to consider when preserving nutrients
Most nutrients remain stable even after freezing. Heat-sensitive vitamins such as vitamin C are reduced during cooking anyway, but Minerals and proteins are largely preserved. The valuable combination of amino acids, gelatine and minerals in particular, which were released from bones and vegetables during the long cooking process, remain almost unchanged even after months in the freezer.
Broth therefore remains a valuable component of everyday cooking even after freezing – nutritious, tasty and quickly ready to use.
More kitchen tips on freezing
It’s not just stock that is suitable for storing in the freezer. Fresh herbs, sauces and cooked vegetable dishes can also be easily portioned and preserved. Ice cube molds in particular create small Kitchen gadgets for spontaneous use. For example, you can freeze chopped fresh herbs with a little water or olive oil – so you have access to summery flavors even in winter.
With clear labeling and good planning, your freezer will become a structured pantry. This way, you can make good use of leftovers and always have access to home-made basic ingredients. Regular stocktaking helps you to keep track and ensure that frozen food is used up in good time.
Checklist: Freezing stock made easy
- PreparationAllow the broth to cool completely after cooking
- FreezeUse suitable containers and do not fill to the brim, seal, label with date
- For more spaceBoil down broth to concentrate (prepare mini portions in ice cube molds)
- TipDegrease as required before freezing
- Shelf lifeStore frozen broth for a maximum of 3 to 4 months
- Defrost gentlyin the refrigerator or in a pot
- DefrostingConsume thawed broth within 24 hours
This article was created partly with machine support and carefully checked by the editorial team before publication.
