Save the meat from the soup bones

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

I’m not sure if this is true everywhere and for everybody but whenever I buy soup bones, I actually get more than bones. There’s a lot of meat in them that if you’re diligent enough to pick the meat after simmering the bones, you’ll get enough to make a pretty good meat and vegetable soup. And every time I salvage the meat from soup bones, I wonder if I don’t have something of my late grandmother in me. She was a hoarder — she kept at least six cavans of rice behind her bedroom door at any given time. And there was just her and the caretaker in the house. I always thought she was nuts but then she lived through the Japanese occupation and knew what it was like not knowing where the next meal would come from. Not only did she hoard food stuff and household supplies, she was also very frugal. I don’t hoard but I do tend to get frugal on occasion.

soup bones

If I have the time, I roast the bones before I simmer them. I did yesterday and that’s how they looked after I had picked all the meat.

vegetable soup

And that’s the soup I made with the salvaged meat. I just added sliced carrots and diced pechay baguio and I had a soup that was actually a complete meal. I’m that frugal, sometimes. Or, maybe, I’m really just a cheapskate by heart. :razz:

January 31, 2008  Print This Post   
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Comments

5 Responses to “Save the meat from the soup bones”
  1. rose z says:
    January 31, 2008 at 1:28 pm

    smart and frugal is more like it. :)

    Reply
  2. Connie says:
    January 31, 2008 at 4:22 pm

    LOL Thank you. I’m such a salvage operator in the kitchen. :)

    Reply
  3. elizabeth says:
    February 1, 2008 at 2:03 pm

    looks like hototay!
    why roast before simmering? thanks

    Reply
  4. Connie says:
    February 1, 2008 at 4:19 pm

    Something I learned from Bourdain’s book Kitchen Confidential. Roasting browns the bones and the broth acquires a golden brown color instead of plain transparent. It also adds a kind of smoky flavor.

    Reply
  5. lea says:
    May 12, 2008 at 6:31 pm

    hi… connie… your soup looks really delicious… I would love to be artistic too…

    I always say I am not that creative when it comes to mixing everything that you can find in the fridge but wow… all the recipes here looked like creativity and all… I envy all of you who can actually, create a sumptous dish :)

    Reply
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