
When it's done, I put the pot in the fridge overnight so that the fat solidifies and can be removed easily. I then pour the cold stock in small plastic containers and freeze it all. It's healthier and tastier than the salty canned stuff and since you are using stuff you would have thrown away (bones) it's pretty much free, save the few veggies used to flavour it.

You can defrost the stock in the microwave before using it. It's great for soups (obviously) for sauces, rissoto, to use in mashed potato instead of milk and butter... So stock up!