Cool the stock and transfer it to airtight containers. Refrigerate and keep for up to 4 days. Alternatively, cool then transfer to airtight, freezable containers. The stock will last 4-6 months in the freezer. Once thawed you can not refreeze, it is, therefore, a good idea to freeze in small amounts. This way you can just take what you need from the freezer. If cooking for a baby it is a good idea to freeze in ice cube trays. You only need small amounts so doing this allows for very little wastage. Once frozen in the ice-cube trays, transfer to a freezable container/ziplock bag. If cooking for a family, you may wish to freeze in larger amounts. Around 500ml (2 cups) is a useful amount to freeze per container.