I like to protect my broth in freezer bags, though I’ve frozen them in ice cube trays before and then popped into a freezer bag. I’m not good about squeezing the air out completely when I’m using up the cubes and I end up with some freezer burn.
Over the years, I’m stuck to this tried and true method. I use a 1-cup measuring spoon to dip the broth from my salad spinner. What? Read about my handy trick here. The labeled quart freezer bag is supported by a 2-cup liquid measuring glass.
I carefully sit the bottom of the bag on a level surface and squeeze the air out, while sealing the zipper.
If not, I double check my seal for closure and stack the bags on top of another to freeze. I place mine on a plastic shoe box lid or inside a plastic shoebox and place in my reserved area of my freezer. This is the spot where I freeze items for 24 hours and then move to my deep freezer.
Once the broth is frozen solid, I can stow anywhere and I do mean anywhere in my over stuffed freezer. When I’m ready to use the broth in a recipe, I thaw for 24 hours inside the plastic shoe box in my fridge. See, this box comes in handy. I even use one for 5-minute no knead bread!
I use this freezing method for all liquids. How do you freeze chicken broth?