To Buy:
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.
To Store:
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:
Keep extra bones from a roast chicken dinner and make your own stock when you have a few spare hours. Freeze stock in ice cube trays and add to recipes when needed.
Cooking Tips:
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.