Saturday, February 21, 2015

Saving chicken broth

This is a really just a tiny useful technique thing, but we find it really helpful in our house.

Whenever I used to make chicken broth, I would wait till it cooled, then find old tupperware, jars, etc to put the broth in. The problem is, I mostly use broth in small quantities, so it was a pain to thaw just some of that broth for use.

What I do now instead is to pour the broth into a muffin pan, clear some space in the freezer, and then leave it to freeze overnight (got the idea from lifehacker or somewhere online). In the morning, I put about an inch of hot water in the sink, set the muffin pan in the hot water until the broth chunks are loose, and then use a chopstick or butter knife to remove the chunks, which I store in a plastic bag in the freezer. For my muffin tin, they're almost exactly 1/2 cup of broth, perfect for use in sauces and similar recipes.

Here's a fuzzy picture of some of my broth muffins:

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