lift off before it breaks up).
it takes a long time to make soup stock so it is better to make a huge batch at one go. most soup stocks can be kept in the freezer for up to 2 months, although it's best to use it up quickly.
when you need them, take one or two out, thaw by putting the bags in warm water. if you are not sure of the amount you may need each time then freeze smaller packs. it is easier to use 2 or 3 smaller packs than try to re-freeze un-used soup stock.
another super easy way is to pour them into muffin or cupcake tins 