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

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 cheesecloth- 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.

Yields 1 1/2 quarts.