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Single-Serving Chicken Stock

Quick Tip: Try Small Containers of Stock to Avoid Discarding Leftovers

In an ideal world, one would rely exclusively on homemade stock, but let's face it, unless you're an expert planner with a well-stocked freezer, store-bought stock is often the way to go. The problem is that most stock is sold in large four-cup packages, which perishes in less than five days. Recently, I noticed that my local supermarket started stocking a one-cup package from Kitchen Basics (my go-to store-bought stock brand). At the discovery, I had an excited (although embarrassing) vocal outburst while standing in the aisle. A simple but life-changing solution, I'll be stocking up on these mini-packs as well as their chubbier four-cup containers from now on. I urge you to do the same and avoid dumping out unused stock.

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RoaringSilence RoaringSilence 3 years
If waste is a concern, then I think it should be mentioned that these smaller products have much more packaging waste, and everything that comes with it (pollution while producing the material for the packaging, etc). Not really a great solution.
Nicole-Perry Nicole-Perry 3 years
Susteph: that's a good point, and I'll do that sometimes as well, but realistically I forget to much of the time, so it's nice having a safety net of both the larger boxes and smaller boxes of stock in my cupboard.
susteph susteph 3 years
that sounds expensive. what i do is freeze the leftover stock in ice cube trays, then keep the cubes in a labelled baggie in the freezer. since each cube comes to about 2 tablespoons, i know i can just grab 2 cubes when i need a 1/4-cup of stock. problem solved.
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