Saving Turkey/Chicken Bones for Stock

After you carve away your turkey or chicken meat, don't throw away the bones! If you are not in the mood to make soup/stock with it right away, just store it into a large Ziplock bag and throw it into the freezer. This can store for months.

We usually get a pretty small turkey, and the entire rib cage can fit nicely into a one gallon freezer bag, but if your turkey is larger, simply hack it up into a couple of pieces.

That's what I did with my turkey after Thanksgiving, and this morning I decided to make some stock with it. It's absolutely fine.

I put the entire rib cage into a large pot. It's frozen and so initially, approximately 1/3 of the rib cage was sticking up above the pot. I submerged as much as I could in water, threw some kosher salt into the pot, and began boiling the water.

I brought the water to a boil on high heat, and the turkey softened as the frozen meat melted away. Eventually, the turkey will get enough below the water so the pot may be covered with a lid. At this point, turn down the heat to simmer and just keep it going for a few hours. Keep tasting it periodically and add seasoning and salt to taste.

Finally strain away the bones and you'll have a pot of stock! As mentioned before, you can use this stock to make your ramen noodles a lot healthier. http://frugalmeals-frugaleating.blogspot.com/2009/02/ramens-undeserved-stigma.html

Ramen's Undeserved Stigma

Yes, we all wrinkle our noses when we think of our late nights in college when we resorted to instant ramen noodles for a quick bite. But we have to admit that ramen noodles taste good, and it is really okay to eat it once in a while.

If you really need to watch your sodium, you could trade in the MSG packet for broth or stock that you made yourself. But I personally don't think that MSG is really that terrible for you as long as you don't eat it everyday. I seriously doubt that anyone living in Japan can go through one day without any MSG (it's in almost everything they eat), and yet they generally live longer than Americans.

In fact, there are restaurants in Japan that serve instant ramen noodle soup with different toppings. Here's an interesting article from the Cape Cod Times about a ramen noodle restaurant. http://www.capecodonline.com/apps/pbcs.dll/article?AID=/20080716/LIFE/807160301

So, this is what I just had for lunch. A bowl of ramen noodle soup with a poached egg and some leafy green vegetable, with a sprinkle of sliced scallion. Let's do a cost analysis.

I purchased a 6-pack of Nissin's Top Ramen for $.99 from the soup aisle in the supermarket. I used only 1 pack, making it $.17.

The scallion was $.89 a bunch. I used just a few sprinkles. Let's say, 1/30 of the bunch, making it $.03.

I used one medium egg. $1.99 for a dozen medium white eggs. That's $.17.

Leftover green leafy vegetables. In this case, I used an Asian vegetable called Shanghai choy, which was $1.49 a lb. This is about 1/10 of the 1-lb package. $.15.

My lunch was $0.52. The preparation time was 10 minutes. It was filling, warm, and perfect for a cold winter's day. In terms of calories it's about 500. Not ideal, but still better than McDonald's in nutrition and in price.