I would imagine if it is all made from fresh (not frozen) ingredents then it is okay to freeze. If anything in it has been previously frozen I would not refreeze. I quite often made my own stock from a roast chicken carcuss that was chiiled, never frozen, and I freeze it to use in soup. I saw boots do there own baby stock cubes which will save time as it says on the back you can just use a bit of the cube and tells you haow much water to use.

Hi I am just about to start my lo on chicken and fish, reading my Annabel Karmel book she does many recipes that  include her chicken stock, which she says not to freeze but to keep in fridge for 3/4 days: I'm confused though what about recipes that include stock for example chicken with sweet potato and apple, can I then freeze this after made and pureed and then reheat?

Am I being stupid?