Chicken Stock - ideas for using it ?

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Thank you @mig !

This is from the last time I asked.

Stock, the magic elixir

This is regarding both quality and safety. I made some seriously gelatinous chicken stock last weekend ( chilled, I can scoop it like stiff ice cream), with a mix of raw chicken breast bones, raw chicken feet, and a few raw pork bones. I strained and chilled quickly before refrigerating, and reduced further and strained again a few days later. Its been about four or five days since I last boiled it, and want to know what my options are. I usually freeze in ice cube trays, but I am really sho…

ETA I realize now that the link I included was about the fat at the top, and not about reboiling.

Here’s a gift link from the NYT I found today, but it is Harold McGee in 2011, and seems to be about leaving it on the stove, and not in the refrigerator.

This led me to reddit ( ) , and the term “master stock” and wah-lah!

One more “reference”

The ‘Perpetual Broths’ That Simmer for Decades (Updated)