Frugal Cooking Tastes Better

I make stock from the turkey carcass every Thanksgiving. I love turkey stock and got a gallon of it this year — wonderful rich liquid gold, I tell you.

Instead of popping this right in the freezer, I’m going to put these bad boys in the fridge to let the fat rise and solidify. I know what you’re thinking. I’m doing that for low-fat stock, so I’ll be throwing it away.

Are you on CRACK?

Save that stuff. You want poultry and dumplins soup that will make you swear to be a better person for the rest of your life for just one plateful? Use the poultry fat instead of butter or oil for the dumplins and you’ll have a little bowl of Heaven.

Besides which, if I bought that turkey by the pound, I paid for that fat. Why buy extra butter, right?

2 Replies to “Frugal Cooking Tastes Better”

    1. You know how good biscuits are with lard, right? Same principle. Learned that one from a cook friend of mine who is Jewish. I had thrown away some chicken fat because the stock was too fatty and she nearly had the vapors, saying that throwing away schmaltz was a sin.

      It turns out she is quite right.

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