Making Soup Stock
You can do almost anything with soup stock; it's like a strong foundation. When you have the right foundation, everything tastes good. – Martin Yan, Chef
After you finish enjoying a delicious holiday meal, what is the first thing you do? Sport fans will retire to the living room and cheer their favorite team. Active people will go for a walk around the block to enjoy the fresh air, burn a few calories, and improve digestion. My husband and I will be in charge of cleanup... well my husband will. My favorite part of dinner cleanup is grabbing the small bits of meat that fall off the bird as he carves the remaining meat for sandwiches, soup, or stew. Spearing the choicest morsels requires some finesse. I have to be quick because he loves the nibbling part too. Do I log the little bites? No. I am not one that logs holiday meals. But just in case you are a full time all the time calorie logger, one tablespoon of turkey breast meat (.0625 of one cup) only has about 15 calories .
Don’t pitch that turkey carcass though. Make stock instead! It’s really very easy to do. One of the great things about homemade stock is that you are in control of what goes into it so the flavors are totally yours - instead of the flavor determined by food designers and marketers for a company that produces stock as a product. Make it as a nourishing food, not a product. Homemade stock is great for me because I need to eat low sodium more often than not and with homemade, I'm in total control of that. I also like a more fully flavored stock than you will find in most cans and boxes, and it's fun to play with the flavor.
Here are recipes for three basic stocks that will give you a strong foundation for so many recipes and meals. You are in charge of all the ingredients. My favorite amount of parsley may not be yours. If 8–10 sprigs sounds like too much parsley, scale back. If you hate celery, then do not use it. If you like lots of garlic, then add lots more! If carrots are plentiful, inexpensive, and you love them - use a bunch. Remember, you can always adjust the seasonings to suit you after it simmers a bit.
Easy and simple, this is a wonderful basic recipe for either Chicken or Turkey Stock.
Vegetable Stock with Caramelized Onions will soon be one of your favorite places to start when you want a bowl of vegetable soup!
Roasted Beef Stock takes a long lazy day to make and is worth every second of your time.
How many calories are in stock? Most of the ingredients are removed - except for the flavor and nutrition. The fat is skimmed (yea!). Because so much depends upon you, I can't give you precise calorie counts for these homemade stocks, and suggest that you use the following links for Chicken, Vegetable, and Beef stock from the Calorie Count database for a typical stock calorie count.
How did I know that there were only 15 calories in a tablespoon of turkey? Calorie Count gives you all the help you need with their wonderful Unit Converter. Make your counting more accurate and let the converter do the math for you as I did to find out the calories in a tablespoon of turkey. I strongly approve of anything that does the math for you.
Do you regularly make homemade stock? What is your favorite herb, vegetable, or other seasoning to add? Have you tried freezing homemade stock in ice cube trays? How do you cook with stock (besides adding it to soup)? If you have not made homemade stock, will you give it a try? If you have a great recipe, please share below, or pm it to me here for inclusion at the CC Palate!
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