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['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']

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

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