Make space in your freezer to hold the cookie sheet with bags.

Using the kitchen funnel and ladle, fill the freezer bags with fresh, chilled or newly cooled beef broth.

Leave at least 2 to 3 inches of space between the broth and the top of the bag to allow for expansion. Seal well. 

Once filled and sealed, wipe down each bag with a clean kitchen towel. Note: The bags full of broth will naturally lay flat, which is why they need to be sealed well.

Date and label the bags. 

Place the bags flat on a parchment-lined tray. 

Put the tray in the freezer until the bags of broth are mostly frozen. This should take about 6 hours. 

Once frozen, remove the bags from the tray and stack them in the freezer for up to six months.