•If you do not have a fine-mesh strainer, simply line your strainer/colander with cheese cloth. Then you can squeeze the cheese cloth to extract every last bit of stock. I also have someone hold the strainer so it doesn’t slip.
•I like to freeze in quart or pint-size deli containers. Freezer bags also work well and can be frozen flat and thawed quickly. The bags with the stand-up bottom will make getting the stock in much easier.
•Date the containers and mark the amount of stock (i.e., one cup, two cups) so you can thaw the amount you need for any given recipe.