Frozen Broth: A Sad Tale

I had a leftover free-range chicken carcass that was begging to be made into broth.

I lovingly covered it with purified water and simmered for two hours in my Dutch oven.

I carefully strained the golden liquid into quart sized jars and placed them in the freezer for future use.

I stupidly didn't leave enough space in the jar for the liquid to expand, so the jars broke in the freezer.

I sadly threw the jars and their contents into the trash.

If only I'd left enough room, I'd have a great supply of chicken broth on hand! It's always nice to have it in stock (no pun intended) for making soups, risottos, stuffing, and all manner of other dishes, but store bought broth or stock can be expensive, laden with salt, and made from who-knows-what chicken parts from who-knows-what kind of chickens.  Homemade is almost always best.

Moral of the story?  Don't be like me; leave room in the jars, or better yet, don't use glass jars.  What I normally do (but was too lazy to do) is freeze the broth or stock in muffin tins and throw the rounds in a bag in the freezer, as discussed in this post.  I highly recommend that method, since sometimes you don't need more than a little bit for a recipe.

The end!