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.