Anyway, this was so easy to do. I poured my the drippings from my crock pot into a measuring cup. I let the fat rise to the top and then skimmed it off. Next, I poured the stock into a mini muffin pan and placed it in the freezer. Once frozen I removed the broth from the pan and put the 'cubes' in a freezer bag and tossed it back in the freezer.
I used to use an ice cube tray to freeze left over canned chicken broth but the tray was hard to clean and I wasn't sure how much each cube measured. Two 'cubes' from a mini muffin pan equals a 1/4 cup.
|Separated drippings (the fat is on top and is the lighter color).|
|Skim the fat off.|
|Fill the muffin pan.|
|Remove from pan when frozen.|
|Place in freezer bag and return to freezer.|