Place homemade stock and reserved meat in separate containers. Cover and chill for up to 3 days or freeze for up to6 months. 

 

Place reserved meat with 1 to 2 cups broth in containers and use for all chicken recipes. 

 

Broth may be frozen with or with meat. (I always cool broth and meat in the refrigerator overnight. I think all bone/meat stocks are better if cooled overnight.) 

 

I know making homemade broth sounds like a lot of work, yet once you make a batch of homemade broth for cooking or soup you will never buy broth again.  If you have the time, give it a try