Turkey Stock

Don't throw out that turkey carcass! You have the basis of a hearty soup bursting with good taste and calcium.

1. Push cloves into onion.
2. In large saucepan, place carcass (broken up), enough cold water to cover, onion stuck with cloves, carrots, celery, lemon juice, peppercorns, parsley, bay leaf and thyme.
3. Bring to boil. Reduce heat; simmer, uncovered, for 1 1/2 hours. Let cool.
4. Set fine sieve over large container. Ladle stock into sieve, leaving behind dregs. Strip any meat from bones; reserve meat for turkey soup. Discard bay leaf, bones and vegetable. Let stock cool; remove any fat congealed on surface.
5. Freeze stock in convenient 1-cup or 2-cup amounts.