This recipe would be a fun Easter tradition!
Lots of recipes call for only one or two carrots â chicken pot pie, chicken noodle soup, casseroles â but stores donât let you buy only one carrot, do they? Most grocery stores sell 1lb, 2lb, 5lb, and 10lb bags.
I used to only cook with baby carrots for that very reason. I figured we could snack on whatever we didnât cook, since weâre all too spoiled to snack on regular carrots. But baby carrots cost more, and they can still go bad if you donât snack on them.
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.
My quest to end food waste began with a Facebook photo.
Shortly after Thanksgiving, a friend of mine posted that she was making Turkey Carcass Soup. The name sounds overly morbid to me – I dislike the idea of eating “carcass”, even though I do it every day – but I loved the concept of using something I was going to throw away. That’s almost like free food.
After she and her family picked off and ate as much turkey meat as they could, she put all the bones in a pot of water and boiled it until all the meat fell off (about four hours). Then she added vegetables and a carbohydrate, and voila!