Every September, as the temperatures start dipping and the leaves begin falling, most of my food social media starts going crazy because everyone loves autumn cooking. “It’s SOUP SEASON!” many recipe developers, food influencers, and food publications will write. And with soup season comes the need for an endless supply of delicious bone broth or stock that you can use as a base for all the amazing soups we want to make at home. As far as I am concerned, I can have soup every day, regardless of what the temperature is. But I do start actively thinking about soup a lot more in the colder months.

Since we just went to Costco about a week ago, our freezer is quite stuffed with supplies. So my bone bag (that I always refill whenever I roast/cook bone-in meat) was getting a bit squished. Chris was lightly scolding me about this yesterday since he always gets mad about certain items being placed in ominous situations in the freezer. I decided to finally throw the contents into my Instant Pot this morning with water to pressure cook while I went to the gym and got some morning calls done. Once lunch came, the bone broth was ready. When I shut it off and opened the lid, I inhaled the stock: it smelled so good, and a bit different than my usual chicken stock! And then I suddenly remembered: this bag had not just a lot of chicken bones, but also my entire duck carcass from my whole roasted duck last month! I was even more excited to strain it and let it cool!

My duck carcass is like the gift that keeps giving: I’m looking forward to using it for soups this and next week and seeing what different flavor profile it brings!