Light Poultry Stock

Yield: 1 1/2 quarts.

Ingredients

• 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

Instructions

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.