I not actually sure of the science behind it, I just have always had sliced lemons around for water and cocktails, so I always throw a couple of halves in, and if you go by 'Salt, Fat, Acid, Heat', the lemon gives your broth a little acid.

After doing some research, it also looks like the pectin in the rinds helps draw out some of the collagen from the bones. Who knew?

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Posted by jamiegla1

Member since Aug 2016

7910 posts

Posted on 12/29/23 at 10:03 am to LSUGUMBO

I figured it came from that book but I have never read it. Maybe ive been missing something important all this time! Does it make the broth taste like lemons? Or is it something that you can only tell that it tastes better?

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Posted by kayjay

Baton Rouge

Member since Dec 2007

467 posts

Posted on 12/29/23 at 6:08 pm to LSUballs

Yes roast the bones as was previously suggested.

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Posted by Sherman Klump

Wellman College

Member since Jul 2011

4567 posts

Posted on 12/29/23 at 8:21 pm to LSUGUMBO

I’ve done a citrus in my smoked turkey carcass stock before and regretted it. Granted it was orange - not lemon.

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Posted by HeyCap

Member since Nov 2014

1016 posts

Posted on 12/30/23 at 5:51 am to SpotCheckBilly

For the past 30 years I’ve only smoked turkeys. It’s easy, frees up oven space, and is delicious. But the best aspect is you get a wonderful stock to make a variety of dishes with, gumbo being the obvious choice. My second favorite is large limas with left over smoked turkey and pickled pork, if available in your area. I’m not a fan of making stocks like a compost, too many ingredients can muddle the flavors. Be especially cautious with carrots due to their sweetness.

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