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Light Poultry Stock



  • 1 turkey or chicken carcass
  • 5 quarts water
  • 1 pound carrots, diced
  • 2 medium onions, diced
  • 2 stalks celery, diced
  • 1 1/2 cups chopped fresh parsley
  • 3 cloves garlic, quartered
  • 2 bay leaves
  • 1 teaspoon dried whole thyme
  • 8 peppercorns
  • 6 whole cloves


  1. Combine all ingredients in a large stockpot. Bring to a boil; cover, reduce heat and simmer for 1 1/2 to 2 hours.
  2. Uncover and continue cooking for 4 hours. Skim surface frequently for the first 2 hours to remove scum. Remove from heat; let cool.
  3. Strain stock through a cheesecloth- or paper towel-lined sieve into a large bowl; discard bones, vegetables and seasonings. Cover stock; chill thoroughly.
  4. Skim and discard solidified fat from top of stock.

Yields 1 1/2 quarts.


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