Recipe: Light Stock from Poultry - Joy of Cooking

Stephanie...this is the recipe for Light Stock from Poultry from the 1975 edition Joy of Cooking. Hope it helps.

LIGHT STOCK FROM POULTRY

Blanch 5 minutes:
4 lb. 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 tsp. thyme
6 whole cloves
6 sprigs 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. Refrigerate covered.