In a large stock pot, place cleaned chicken and turkey parts, onions, carrots, celery, rutabagas, leek, bay leaves, lemon juice, bouillon paste, and water. Bring to a boil, then simmer for about 2-3 hours, occasionally skimming off foam and discarding fat. When cooked, add salt and pepper (and more bouillon if needed) to taste. When pot is cool enough to handle, pour soup through a large sieve to strain (or strain in batches). Chicken can be cut up into pieces and added back to soup, if desired. When broth has cooled, refrigerate or freeze in airtight containers. Broth can be stored frozen for several months.