Home › Forums › Lunch & Dinner Forums › Chicken › Chicken Stock › RE: Chicken Stock
September 29, 2006 at 8:29 am
#2526161
I share Sneetch’s obsession. One caveat: if you freeze things that may have points when solid, try to smooth them out somehow first. If you don’t you may get punctures that aren’t immediately apparent but which will allow air to enter as time passes.
