When I make chicken stock I always make a huge stock pot full. I use lots of chicken so I have extras to use for other recipes. Lots of chicken lend me lots of rich delicious stock. I always make chicken noodle soup with some of it but I always have some left over. Sometimes it would get dumped out if not used in the next few days(which is wasteful and sad) I would freeze it but never remember how much was in there or Id need more/less for recipe.
On my quest to throw nothing out I decided to start freezing even little bits of stock. I found the best way to freeze stock is in an ice cube tray. That way I can just microwave however many cubes I need and have stock whenever I need it.
This also works if you open a carton of chicken broth and can't use it before the date. You can do this for beef broth, beef stocks or veggie stock!