Sustainable alternative to red wine stock pots?

[KatyMac]

Is there a more eco alternative to stock pots

I like the Tesco red wine one

I use boullion for chicken/veg but im after something cupboard stable or packaged better/less plastic?

Could you make them yourself, freeze them in ice cube trays and pop into a bag in the freezer?

I agree. I've never used stock pots.
Chicken and/or beef stock from a roast carcase or leftover bones.
Red wine straight from the bottle. If you don't want to drink the rest of the bottle, my address is you can decant & freeze.

I have a long term condition and I need shortcuts I can use sometimes

I just buy a cheap flavourful red wine and use that as and when?

You could buy a chicken or beef bouillon in a carton, cook it up with some red wine and then freeze?

You can get tubs of powder on Amazon but they are £40 as catering aimed. I’m sure M&S and Morrisons used to do a ‘touch of’ wine products for using in casseroles as I used to buy the white one as wasn’t a white wine drinker but can’t seem to find them now - probably discontinued when stock pots became a thing

I just buy the small single serve cans or bottles of wine for cooking.

Use your current chicken / veg bullioun and either the single serve bottles of red/ white wine if you want that much, or buy a larger bottle (cheaper) and make ice cubes from it. Sling in a couple when required.

Edit: I use stock and wine

This is what I do.

I do this. It's about 5 mins of hands-on time in the cooking, then some time preparing for freezing. I use a chicken carcass, half an onion with outer skin taken off but ideally an inner layer of brown skin remaining (it gives the stock colour), 0.5tsp peppercorns, a bay leaf and a clove. Cover with water and keep barely at a simmer for a couple of hours, topping up with water if needed to keep things covered. Add salt. Then strain, cool, and freeze. I freeze some of it in large (100ml) ice cubes and some in old jam jars (I measure 250ml for jars).

I don't cook with wine, but I would probably freeze this separately in small ice cubes as I might like wine in tomato sauces but maybe not in e.g. chicken soup.

Have a couple of mini bottles or cans of red wine in (easy to recycle), use what you need to add to a dish (along with bouillon) and freeze any leftover for another time.

Stock cubes (oxo or similar) and red wine frozen into ice cubes. Chuck in a stock cube and an ice cube. It’s very easy. If you want more convenience than that, I think you are stuck with the stock pots.