Be very careful when selecting ready-made or commercial stocks, as most include several preservatives and artificial flavour enhancers such as MSG. Check the ingredient list before buying from either a supermarket or 'homemade' stocks from a deli. Try to buy organic where possible.
Freeze for up to three months and thaw when needed. Some commercial stocks keep in the pantry until needed, but when opened store in the fridge for a couple of days. Keep fresh stock in the fridge for a couple of days.
Tips & Tricks:
Freeze in ice cube trays and add to soups or other recipes when needed.
Use stock in place of water to add flavour to soups, stews or rice dishes. Save fat by using stock instead of oil for sauteeing foods.