Recipe for cooking light poultry stock

Soups for Salads :: Chicken and Poultry Soups

Light Poultry Stock

1 turkey or chicken carcass
5 qt. water
1 lb. carrots, diced
2 med. onions, diced
2 stalks celery, diced
1 1/2 C. chopped fresh parsley
3 cloves garlic, qt.ered
2 bay leaves
1 tsp. dried whole thyme
8 peppercorns
6 whole cloves

Mix together all ingredients in a lrg. stockpot. Bring to a boil; cover, reduce heat and simmer 1 1/2 to 2 hr.. Uncover and continue cooking 4 hr.. Skim surface frequently for the first 2 hr. to remove scum. Remove from heat; let cool.

Strain stock through a cheesecloth- or paper towel-lined sieve into a lrg. bowl; discard bones, vegetables and seasonings. Cover stock; chill thoroughly. Skim and discard solidified fat from top of stock.

Makes approximately 1 1/2 qt..