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

Combine all ingredients in a large stock pot. Bring to a boil; cover, reduce heat and simmer 1 1/2 hours. Uncover and continue cooking 4 hours (skim surface frequently for the first 2 hours to remove scum). Remove from heat and cool.

Stain stock through a cheesecloth or paper towel-lined slieve into a large bowl; discard bones and vegetables. Cover and chill. Skim solidified fat from top of stock and discard. Yield: About 1 1/2 quarts.