Ingredients

• 2 chicken carcasses left over from roast chicken, any herbs in cavities discarded
• 1 onion, quartered
• 2 celery ribs, chopped
• 1 large carrot, chopped
• 1 head of garlic, halved crosswise
• Scant 1/4 teaspoon black peppercorns
• 2 thyme sprigs
• 8 parsley sprigs including long stems
• 4 quarts water

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Instructions

1. Bring all ingredients to a boil in an 8-qt stockpot. Reduce heat and simmer, skimming foam occasionally, 2 hours.
2. Strain 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.