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!
Cooking carcass was a revelation to me. I was so excited to try this, and I was not disappointed. My husband said we should make it after Thanksgiving every year, and he doesn’t even like soup.
There was so much meat on the carcass that I didn’t have to add any to the soup afterwards – in fact, it makes me a little ill that we waste that much meat every year – and the broth was excellent. After 3 ½ hours of simmering I added in onions, carrots, and celery to cook for another half hour, and at the end I put in some cooked pasta.
It was a yummy soup, but it was exciting to make. Maybe I’m just a dork, but I just got a thrill out of creating something from scratch. Plus, it was really satisfying to reduce food waste by thinking outside the box and using things in ways I hadn’t considered.
A seed had been planted in me, but it wasn’t until I made stock that this blog truly take shape. I’ll tell you that story in the next post.
NOTE: Some people make stock and then use the broth to make soup. To make stock, you put in pretty much all of the same ingredients at the beginning and boil them for the full four hours, then take it all out and throw it away, and then add those ingredients again, but this time with the intention of eating them. I thought cooking the vegetables in the broth gave it plenty of flavor, so I didn’t see the point in flavoring it first.
Turkey Carcass Soup Recipe