At this point everybody knows how much I love chicken stock. I make some with every carcass I have. In addition to using it for a plethora of soups, I also use it when making risotto, cous cous, wild rice and as a braising liquid occasionally. The tricky part is that I don't always need a quart or a gallon, like when I'm making soup. The other applications only used a little bit.
So I freeze cubes. The average ice cube is around 2 ounces. Now whenever I make risotto I just reach into the freezer and grab a couple of cubes. They thaw in the pan and I have just the right amount that I need. Also, it's easy to add just a little more if ever needed, instead of trying to thaw or chip a piece off of a quart container.
It only takes a few minutes but the payoff is monumental. I try to always have some in the freezer! And look at that gorgeous freezer! She's getting full alright. Now to get some proteins in there.
Simple City Sam