Stock can be stored in refrigerator up to one week. If it is to be frozen, it can be boiled down to concentrate the strength and reduce its volume. It may be placed in convenient-sized containers (such as ice cube trays) and frozen up to four months. If you use ice cube trays, remove cubes once they have solidified and store in tightly covered container in freezer.

A whole chicken can be used to make stock. After simmering about one hour, however, the chicken should be removed from the broth. Remove the large pieces of meat from the bone and return the bones to the broth to continue simmering. The reserved chicken meat can be used for salads, casseroles, sandwiches, etc.