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Chicken or Turkey Stock from Scraps

12/10/2019

35 Comments

 
It has been almost eight weeks since my accident, and I am not allowed to walk without my boot and crutches. One of my ankle bones has not healed yet. My doctor told me to write the alphabet with my foot as many times as I can to regain mobility. I can now do it in cursive and in block print. I have learned a lot during these last eight weeks, especially to be patient and resourceful. I also learned to be very careful and take care of my body. Being so physically dependent, I am thankful for my husband’s and son’s loving care. Most of all, it has been a humbling experience, and a lesson about how fragile life can be.
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I have been cooking very little these days. I have eaten a lot of salads, rotisserie chicken and food brought by friends and neighbors. Once I am allowed to walk, I will start cooking again. I can’t wait.
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A couple days ago, I was looking at a chicken carcass. I hate to waste good food. For years, I’ve made my own chicken and vegetable stock, and never make it the same way. Sometimes I buy chicken legs or a whole chicken, but most of the time I just use the chicken or turkey carcass, leftover vegetable scraps from the freezer or veggies that have seen better days.  Whenever I use leeks, I freeze the part that I don’t use which are the dark green leaves. I wash the leaves and put them in a bag. Mushrooms stems give the stock a great Unami flavor. Ginger and garlic add more flavor. I add a couple of carrots, a couple of celery stalks with the leaves, and a whole onion cut into half (leaving the skin on). Some cooks blacken the cut side of the onions in a frying pan to add color, but I don’t. I put all these ingredients in a large cast iron pot and cover them with cold water. When the water boils, I add 1 teaspoon of salt, some pepper, and garlic salt. I always add a couple of bay leaves. So, you see I really don’t have a specific recipe. Click here for some general guidelines:
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Here are two fo my favorite soup recipe. My wonton  and my veggie shrimp soup are perfect for cooler days, a reprieve from the heavy holiday food. 
recipe for wonton soup
recipe for German vegetable shrimp soup
35 Comments
John / Kitchen Riffs link
12/10/2019 12:39:55 pm

Although I use a general method for making stock, like you I alter it all the time to suit my whim and whatever ingredients I have on hand. Glad you're making progress with healing, but gosh, it's taking a while! You must be SO ready for all of this to be over. Hope you heal soon.

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Gerlinde
12/10/2019 12:43:20 pm

This has been the longest I have been out of commission, and yes , I am getting tired of it. Hopefully, I will be allowed to begin physical therapy soon.

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sippitysup link
12/10/2019 02:00:19 pm

Between the foot exercises and the stock recipe I can't help but wonder if you made alphabet soup! Continue healing (and cooking). GREG

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Gerlinde
12/10/2019 02:30:27 pm

I would have if I had learned Hungarian. Thanks Greg, you made me smile while waiting for another doctors appointment.

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Teagan Geneviene link
12/10/2019 04:58:31 pm

The alphabet exercise sounds like a great idea, Gerlinde. I've never heard of it. Be patient with yourself. Healing takes time.
The stock is brilliant.
Hugs on the wing.

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Gerlinde
12/12/2019 08:16:31 am

Thank you Teagan, you are so sweet. I hope to start physical therapy next week and be able to more exercises. Hugs on the wings.

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Healthy World Cuisine link
12/10/2019 05:21:19 pm

Taking time to heal is so frustrating. I know you are usually so active so this especially hard on you. However, I always say everything happens for a reason. So take this time and heal and love your special hubby as you will be on the mend soon.

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Gerlinde
12/12/2019 08:13:57 am

Thank you Bobbie, I am on the mend and yes I am so thankful for my special hubby. It’s a humble experience for an active person like me.

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Eha
12/10/2019 06:55:58 pm

Thank you for a very good idea - methinks I shall see whether doing more foot exercises would get me up and 'running' sooner also :) ! After having managed to break a number of toes on the same foot not once but twice this year I have found that at a certain age 'six weeks' need not be the usual recuperation time !! Am still 'managing' with two walking sticks and I live on my own and it definitely is not funny especially since I have peripheral neuropathy anyways :) ! Like your way of making stock, have actually taken note of a few of your points and shall copy ! I have taken the easy way out and ordered my food from Lite n' Easy in the city - an absolutely fascinating exercise from which I also have learnt a great deal . . . Meanwhile a Yule and New Year's wish to both - being on our feet again in 2020 !

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Gerlinde
12/12/2019 08:11:13 am

Eha, I am so sorry to hear about your breaking your toes twice and being alone, that’s hard. Our bones are not as strong as they used to be. Happy Holidays to you and let’s hope that both of us can walk in the New Year.

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David Scott Allen link
12/11/2019 10:15:27 am

Homemade stock is always the best! I think I make shrimp broth/stock more than any other kind, but I should do more with chicken. Every once in a while I get the energy to make beef stock/broth using bones, but not so often anymore… I love the sound of the shrimp soup Dash light and yet festive enough for the holidays! I hope you continue to get better… As I sit here with my foot up, I think of you with yours up!

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Gerlinde
12/12/2019 08:06:00 am

I hear you David, I don’t make as much broth either as I used to. But I do like making it . Wishing you a speedy recovery.

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Deb|EastofEdenCooking link
12/11/2019 05:06:31 pm

In awe of your ability to blog while recovering! Bravo! Good, homemade stock makes such fabulous soup. I usually don’t take the time to save veggie scraps. Your ability to make stock while healing is awe inspiring!

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Gerlinde
12/12/2019 08:02:49 am

You are so sweet Deb, actually my stock didn’t turn out as good as it usually does. I put too much of a German bouillon flavor in it instead of my regular one.

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sherry link
12/11/2019 06:27:10 pm

i too like to use chicken carcasses to make stock. i feel so virtuous when i do that:-) hope your leg gets better very soon! cheers and merry xmas sherry x

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Gerlinde
12/12/2019 07:57:13 am

Thanks Sherry, yes my leg is getting better now that I can put weight on my broken foot. I have never been out of commission for this long.

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sherry link
12/20/2019 03:08:10 am

i broke a rib last year and it was quite debilitating for a while. hard to get used to when you're normally active!

Ron link
12/17/2019 12:11:42 am

Good to hear your on the mend and also good to hear of the positive takeaways from your horrendous experience.
You got some great stock making tips. I've always save mushroom stems for stock but never thought of freezing the green part of the leeks. I shall not compost them again.

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Gerlinde
12/19/2019 06:19:39 am

I am on the mend Ron and slowly starting to walk again. There are so many variations when it comes to making stock, some are better than others.

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mae link
12/19/2019 04:03:40 am

Your whole story of the broken ankle is very sad: what an awful way to end a vacation! I wish you a continued recovery, as fast as possible.

Like you and many others, I also save bones and vegetable scraps for the stock pot, though I have always thought it was best to wait to add salt or garlic until the end or until using it in a recipe. Often, the presence of stock makes me think of creative uses -- good stock really makes a superior white sauce!

best... mae at maefood.blogspot.com

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Gerlinde
12/19/2019 06:11:41 am

12/19/2019 06:08:58 am
I am recovering Mae, thanks for the good wishes. I often add salt later to the stock and sometimes I don’t use garlic. Maybe that’s why my stock is never the same. Homemade stock makes a great white sauce and gives polenta and risotto a delicious flavor.

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Liz link
12/20/2019 05:33:48 am

I'm impressed that you were able to make some stock!! I'm sure it's frustrating, but we'll all be patiently waiting until you're ready to jump back into the kitchen! Enjoy the holidays, my friend! xo

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Gerlinde
12/20/2019 07:33:54 am

After 6 weeks of not cooking I just had to try it. It got a little better when I was able to put weight on my broken foot. Happy Holidays to you Liz. Have fun and enjoy.

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Karen (Back Road Journal) link
12/25/2019 05:49:24 am

Wishing you and your family a wonderful Christmas Day. Take care and continue to heal.

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Gerlinde
12/27/2019 05:05:04 pm

Thank you Karen, I hope your holidays are filled with joy. I am doing so much better. I am slowly starting to walk with an ankle brace,

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Andrea link
12/28/2019 12:22:50 pm

Liebe Gerlinde, ich wüsche dir und deiner Familie alles Liebe und Gute für das Neue Jahr und vor allem baldige Genesung und Gesundheit!
Reassuring to read that you are getting better - even if it is taxing your patience!
Homemade stock is always a good idea! It never fails to make me feel better!
Feel yourself hugged! Gute Besserung!!!
Andrea

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Gerlinde
1/3/2020 08:00:48 am

Vielen Dank für deinen lieben Kommentar. Es geht mir viel besser. Ich fange an zu laufen und freue mich über jeden Schritt. Auch Dir und deiner Familie wünsche ich ein gesundes neues Jahr.

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Jeff the Chef link
12/29/2019 08:27:59 am

I'm so sorry about your foot! But I have to say, that initial salad picture is one of the most beautiful things I've ever seen!

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Gerlinde
1/3/2020 08:02:20 am

Thank you for the compliment. I wish I had stayed with my salads during the holidays but I didn’t.

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Pamela link
1/1/2020 09:39:38 am

Here I am, finally, on the first of the New Year. It's been a crazy busy December, and I'm so glad to be on firmer footing (no pun intended, Gerlinde) with hopefully a slow down of activities. I've followed how well you've handled your accident and injury - you've taught us all how to heal with grace and respect for your body.
I just bought a whole chicken for my guy to roast on the New Year's Day - I'll use your suggestions to make a soup/stock with the left overs. Thank you! And Happy New Year my friend. Here's to continued healing and much happiness.

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Gerlinde
1/3/2020 08:04:39 am

Pamela, this is why I blog, to get comments like yours . I am so much better . Wishing you also a happy and healthy new year.

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Inger @ Art of Natural Living link
1/11/2020 01:09:57 pm

I love making broth with leftovers! Using (often frozen) leftover bones or straight vegetable broth. Hope your "hold out" foot bone comes around soon. Not cooking (much) would drive me nuts though I think I could find months of clean-up work to do on my blog ;-)

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Gerlinde
1/13/2020 08:36:36 pm

I wish I had cleaned up my blog, it needs it desperately. I couldn’t get it together. I just didn’t have the energy.

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Jean | Delightful Repast link
1/12/2020 10:03:17 am

Gerlinde, I hope you're all healed very soon and with no residual problems. In the meantime, I marvel at your ability to blog in that condition. What a trooper! I probably would have let the carcass go to waste rather than make the stock!

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Gerlinde
1/13/2020 08:38:01 pm

Thanks Jean, my husband was a big help. He cleaned up the mess I made, bless his heart .

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