Leftover Roast Chicken Stock

• 2 chicken carcasses left over from roast chicken, any herbs in cavities discardedchicken
• 1 onion, quarteredonion
• 2 celery ribs, choppedcelery
• 1 large carrot, choppedcarrot
• 1 head of garlic, halved crosswisegarlic
• Scant 1/4 teaspoon black peppercornspeppercorn
• 2 thyme sprigsthyme
• 8 parsley sprigs including long stemsparsley
• 4 quarts waterwater

1. 01Bring all ingredients to a boil in an 8-qt stockpot. Reduce heat and simmer, skimming foam occasionally, 2 hours.
2. 02Strain stock through a fine-mesh sieve into a bowl, pressing on and then discarding solids. If you have more than 6 cups, boil to reduce; if less, add water. If using stock right away, skim off and discard fat. If not, chill stock (covered once cool) and discard fat after it solidifies.

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