That’s a good tip. Most people have bulging freezers at this time of year anyway.
But there’s a way to do broth/stock that takes up very little space; you concentrate it down to where 1 T. added to a cup of water makes a cup of broth; you can save the measured 1 T portions by freezing them in ice cube trays, and then bagging them up. It takes a lot of time, but I once got almost a year’s worth of stock out of a marathon weekend of cooking down the broth; and it took up very little space in the freezer. Helen Witty called it “Chicken Extract”:
http://articles.sun-sentinel.com/1990-04-19/features/9001030683_1_chicken-broth-pot
-JT
I love, love, love canning broth! Maybe it’s my imagination, but I think the broth flavor intensifies with the canning. And having a shelf-stable product is always rewarding;)
On, I definitely plan to try this. Thanks ;)!
Here’s another way to make stock: http://blog.ruhlman.com/2007/11/Thanksgiving-th/
What I like about it is most of the time it’s in the oven, and I’ll probably give it a go tomorrow.
And think about reducing it down to concentrate for ice cubing.