Stock should be cooled then kept, covered, in the refrigerator for four days (two days for fish stocks) or in the freezer for up to three months (two months for fish stock). It is best to reduce the stock by rapid boiling to get a concentrated stock for freezing. Frozen stock can be defrosted or reheated straight from frozen, but should be simmered for at least 10 minutes; it can also be diluted.
**
Asian Recipes **
