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| Light Stock from Poultry |
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| 4 pounds of poultry backs, necks, wings, and feet |
| Drain, discard water and bring the poultry slowly to a boil in: |
| 4 quarts cold water |
| Reduce the heat at once and simmer, uncovered, about 30 minutes. Add: |
| 8 white peppercorns |
| 1 bay leaf |
| 1 teaspoon thyme |
| 6 whole cloves |
| 6 springs parsley |
| 1 diced medium-sized onion |
| 3 ribs celery, diced |
| 1 medium-sized diced carrot |
| Remove the scum and continue to simmer, partly covered, about 3 hours or until reduced by half. Strain stock. Cool uncovered and refrigerate covered. |
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