Do you make your own stock?

I've boiled stocks down to jelly and frozen them in tupperware containers. Then I hack off a piece and reconstitute it whenever I need some. Lasts for months.

Larry, how long do you need to boil the chicken stock to a jelly/ Say one starts with a gallon of stock and wants it to get down by 3/4 or wherever it turns to a jelly I have never done this and like Walt says it does go bad just sitting in the fridge. I have frozen it to a good result but this concentration to a jelly would save space in the freezer.

I just boil it until it looks thick enough and will fit into the container I have. I suppose if it coats a spoon, it's ready. Being a concentrated source of nutrients, it's like a petri dish waiting for microbes if it sits in a fridge. But the little critters can't do much if it's frozen. I have quite a few turkey, chicken, vege and other condensed stocks in the freezer. Works like a charm.

Larry, my issue is that I have year-old stock. It doesn't seem to pick up off odors wrapped in foil and ziploc, but maybe I should find someone who would use it, or maybe can it.

Walt

I'm sure some cooking friends would appreciate it.