Light poultry stock

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

Preparation:

Combine all ingredients in a large stockpot.
Bring to a boil. Cover, reduce heat and simmer 1 1/2 to 2 hours.
Uncover and continue cooking 4 hours.
Skim surface frequently for the first 2 hours to remove scum.
Remove from heat. Let cool.
Strain stock through a cheese cloth (or paper towel) lined sieve into a large bowl.
Discard bones, vegetables and seasonings.
Cover stock. Chill thoroughly.
Skim and discard solidified fat from top of stock.