Recipe(tried): Freezing and using frozen homemade stocks

Sue, I also freeze homemade stocks quite often. I find that it is helpful to skim the fat off the top before freezing. Jackie is right that it makes sense to freeze the stock in the quantity that you expect to use for recipes. However, as I am often getting to this chore at the end of a long day, I'm just as likely to simply pour the stock into (clean!) Cool Whip containers, write the contents and the date on the top with a Sharpie, and freeze the stock like that. The stock defrosts well in a microwave, and can be refrozen with no problem - even several times. You can pour hot stock into the Cool Whip containers, they're pretty sturdy and take the heat well. However, be sure to leave room for the stock to expand as it freezes.

I also freeze leftover celery and bits and pieces of onion for use in making stocks - I just pop whatever is leftover into the same old bag that stays in the freezer, and pull out what I need when I'm ready to make stock. Homemade stocks are far superior to canned stocks or broths, imho.