storing broth

I just discovered the best way ever (at least in my humble opinion) to store broth – in mini-cupcake trays! The ones I used hold exactly 1/4 cup. I also use regular sized muffin tins; those hold about 1/2 a cup. It makes it really easy later when I only need a certain amount to make a sauce or use in the slow-cooker.

I had bought mini-cupcake trays when we wanted to tell our parents we were pregnant. We baked them these delicious Coffee Cocoa Muffins by PaleOMG… They were so so so good! I am not that into paleo treats, so I hadn’t used these cupcake trays since. I was so happy to find another use for them.

We use a lot of broth, I try to include it in our diets as much as possible. According to this article on the WAPF site, “Stock contains minerals in a form the body can absorb easily—not just calcium but also magnesium, phosphorus, silicon, sulphur and trace minerals.” Also, the gelatin from the broth is very good for digestion and healing the gut.

If you aren’t sure how to make broth, click here. Don’t want to make your own? You can buy pasture-raised broth HERE.

Once you have made the broth. Let it cool and then freeze it in the cupcake trays, I had to do it in batches because I only have 2 trays. Once, frozen, move the broth into freezer bags or some other freezer friendly storage. When using the slow-cooker, I toss the broth cubes in there first and let them start defrosting while I prep the rest of the ingredients.