Making Homemade Soup Stock: The Anyway Project

I owe a lot to my friend Sharon Astyk.  She writes at both Casaubon’s Book over at Science Blogs, as well at her personal blog, The  Chatelaine’s Keys.

Through her view of the world and her intelligent discussions, I’ve been given cause to rethink my ideas on consumerism, the way I feed my family, becoming more self sufficient, making do with what I have, building a community, and giving back to those who have shared so much with our family.

It isn’t about how much money you have.  It’s about thinking outside of the box.

It’s about making a focused effort to need less.  To be grateful. To remember others more. To make a difference even if it’s from your laptop on your dining room table on the little suburban lot you call home.

Sharon is starting something new on her blog called the Anyway Project.

As Sharon explains:

Here I found something of the central organizing principle for my project. Because what I want is to have a life that works – one that works whether the money is coming in or not, one that operates whether the lights are on or off, one that works and gives us what we need and doesn’t use what we don’t need. That’s what has been missing – in the rush to get things done, the rush to go forward, I’d stopped asking quite so often what was right, and was making do with what is.

And because figuring out what you should be doing “anyway” means going against the natural grain of our lives – it means stopping and taking apart the things that are givens and reconsidering them, that takes time. And finding ways to make those things economically viable, finding the time to do them and building the skills to integrate the right things into your life in such a way that they become natural and a part of you, well, that’s a project. Because it isn’t something our society makes easy or cheap, or accessible.

These words spoke to my heart.

So, I’m joining with Sharon and her Anyway Project. 

I want to share these projects with you.

Maybe we can work on redesigning our lives together.

It’s the reason why I’m sharing my recent session ofMaking Homemade Soup Stock.

This Thanksgiving I made sure to save all the trimmings from the fresh veggies I cut up for our relish tray. Celery leaves, the ends of carrots, the ends of the fresh green beans I found at Costco for super cheap.

I rescued what was left of the turkey after our feast and stuck everything into the freezer.

Saturday when I was ready to make my soup stock, I grabbed my biggest pot, filled it with a bit of butter and olive oil, threw in some onions and a bunch of garlic and sauteed it a bit.

Then came the veggie trimmings. The turkey bones and skin, and enough cold water to cover it all.

I added a few bay leaves, some sea salt, and some poultry seasoning. Reed added some pepper. Pepper is Reed’s ketchup. Without it food just isn’t worth eating.

I brought everything to a boil, then turned down the heat and let the post simmer for 6 hours.

It couldn’t have been easier.


Homemade Soup Stock after I strained out all the big stuff.

A picture of all the big stuff I strained out of my Homemade Soup Stock.

Straining the smaller bits out of my stock was easy. I filled up a 8 cup measuring pitcher, poured it through a very small holed sieve, into a mason jar.


That red thing you see under the sieve is what I use when I’m canning to ensure everything goes into the mason jar, rather all down the mason jar. It’s an excellent $3.00 investment.

Many people will freeze their stock in ice cube trays and then remove the stock pops and store them in a plastic bag.
Others will freeze their stock in 2 cup plastic containers, popping out the frozen stock and adding it to plastic bags to save room in the freezer.

I had mason jars and so that’s what I used.

If using Mason jars to freeze liquid in, make sure you leave PLENTY of headroom for the liquid to expand while freezing.

Go back and read that sentence again, k?

I wound up with about 15 quarts of stock. I’ve already used it in this recipe for Turkey Tetrazzini.

I chose this recipe because it called for making your own simple rue rather than having to buy a can of cream condensed soup. It was delish. The 21 year old made off with all the leftovers.

I’ll be using more of my homemade soup stock in the gigantic load of brown rice I’m preparing today.

I hope you’ll join me, as I join Sharon in The Anyway Project. I think it will be fun, and a great was to help us center ourselves on what is really important in life.

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