Leftover-Roast-Chicken-Stock

• 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

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.

chicken carcasses, onion, celery, carrot, garlic, black peppercorns, thyme, parsley, water

Taken from www.epicurious.com/recipes/food/views/leftover-roast-chicken-stock-351900 (may not work)