I make chicken bone stock year-round for my dogs and for my cooking. It takes hours to cook stock, but when it’s done, I want to cool it fast, put the stock into containers and freeze them. This pot of stock went from the stove to the freezer in under 15 minutes!
Quickly lowering the temperature of stocks, stews and soups when you want to refrigerate or freeze them is key to avoid spoilage. I put the pot of whatever I want to cool down in the sink with a stopper and add plenty of ice and cold water. Within minutes, the contents of the pot will be cool!