One thing that made me sad about the turkey carcass soup recipe was that I could only make it once a year. Then, I got a free rotisserie chicken at Sam’s club and was once again presented with a bird carcass. Lucky! We’ll have to eat rotisserie chicken more often so I can make more soups.
When I searched Pinterest for a carcass soup recipe, I kept running into recipes for stock. “Stock” is basically broth with herbs and vegetables that you remove after it’s done cooking. You can use the stock as a base for soups, or you can eat it as it is.*
I had already made carcass soup, so now I was going to give stock a try.
I put in the carcass, a handful and a half of old baby carrots, the inside stems of a celery stalk that are thin and pale and no one eats, half an onion that was so old, I had to cut out the brown parts, salt, pepper, parsley, and a bay leaf. Four hours later, I sieved the liquid and served myself a big bowl of hot stock with slices of baguette.
The baguette was completely unnecessary; the stock was so good, I didn’t need anything else. I sat there at the table raving to my husband about the stock in between sips, and I said that as good as it was (and seriously, it was really good), making it was also fun. I got the same satisfaction from it as I got from knitting or painting. He said cooking the stock was fun because I basically made something out of nothing. I realized he was right; I had made a fantastic dish out of garbage. This started a fire of resourcefulness inside me, and it was the next day that I came up with the idea for this blog and cookbook. After making the stock you’re supposed to throw away everything you use to flavor it, but I saved the carrots and gave them to my girls. They love cooked carrots, and since these tasted like stock, they gobbled them up. I also could have made them into baby food. *Personally, if I’m going to make a stock from scratch, I don’t want anything to distract me from the flavors. Chicken Stock
3 Comments
4/7/2017 09:07:45 am
Just a lil bit further and you'd have some amazing bone broth! I think you would love this Marion's blog: https://kitchentrails.com/ Originally from Germany, she lives here in the Starkville area, regularly appearing the Homestead, teaching classes on fermented foods and getting the most out of your food, with minimal waste, using all pieces and parts, continuous meals, etc. I think you'd appreciate her shares.
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Teralyn Pilgrim
4/7/2017 09:10:09 am
Thanks for the tip! I would love to get involved with other people on a similar quest not to waste food.
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3/25/2022 10:06:35 pm
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I will never waste food againI've been tired of throwing out food for years - not to mention tired of our huge grocery bill! I decided to make a change and vowed never to waste food again. In this blog, I'll show you how I do it. RECIPESArchives
January 2020
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