I've got beef stock, chicken stock, brown chicken stock (the bones are roasted first), turkey stock, duck stock, goose stock, veal stock and demi-glace all in the freezer, plus beef shank bones, beef neck bones, beef knuckle bones and veal shank bones for mid-winter stock making. (Nothing heats up the house better when it gets cold and snowy than simmering stock overnight.) Might be a ham bone or two, too.
Most of the stocks are in relatively small containers, a cup or less, so that I can add them to recipes. (Ikea makes some very good containers for this.) But I do have a few 3-4 quart containers of beef and chicken stock, so that I can make soup, which I usually make in 8-10 quart increments.
I've also got frozen soups: Vegetable Beef, French Onion Soup and Chili. There might still be some ham and bean soup left, too, but I think we ate up the last of the chicken noodle soup. (Found out the hard way that chicken and dumpling soup doesn't freeze well, the dumplings just fall apart.)
Tupperware makes an 8 1/2 cup round container that I wish they sold separately, that's just about the perfect size for soup for two for a meal plus a little left over for lunch the next day.
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