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Sometimes you will create a dish - say chicken, that has the white chicken stock as a base and then other ingredients added in.  

If you leave the remenants in say the dish that you cook it in, remove the meat, and if you don't wash that dish immediately over night I have notice that a kind of jelly forms.   I am interested to hear whether you can refrigerate that jelly and use it as a base for something else?  

I have a large container of chicken stock that I am defrosting for tonight's dinner.  However I doubt that I will need to use it all.   Can I heat up to boiling point and then put it into the ice bath and refreeze - or do I need to either use it or toss it once defrosted?  

Look forward to hearing from you as I despise wastage.  

Many thanks in advance,

Robyn

4 praws...1 body and one calamari head
2-3 cherry tomatos cuted in half
Salt , pepper , lemon juice , garlic wine , Chilli oil and olive oil and few boiled nuggets

Put pan on fire..let-it been hot...add few oil (olive with sunflower ) with small garlic pieces . Is important to open the garlic but not burn -it . Add praws , calamari . cherry and nuggets . Let -if few then turn over .. add salt and pepper . afther few add whine wine ..will make flame...add chilli oil and lemon juice.