On this lovely Saturday afternoon, I'm making poultry stock using the bones from our last turkey, which were in the freezer, and the remains of the rotisserie chicken we had for dinner these past two evenings. I put the bones in a large pot, fill it with water, add chopped celery and parsley, then add dried cracked rosemary, sage, thyme, and some sweet curry powder. I added about 2 Tbs. leftover lemon juice in order to use it, and because I've heard that it helps leach calcium out of the bones. I don't know if that is true, but the lemon mingles nicely with other flavors.
I'm not sure if I will freeze it all or keep some out for soup. Our weather seems to have shot from late winter to early summer.
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