Chicken and Vermicelli Soup

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Vegetable oil

1 (2 pound) chicken carcass

1 (2 pound) duck carcass

1 bunch celery scrubbed and coarsely diced

4 large white onions, coarsely diced

6 large carrots, peeled and coarsely diced

12 cups water

2 sprigs fresh rosemary leaves, finely chopped

5 sprigs fresh thyme leaves, finely chopped

1/4 bunch parsley leaves, finely chopped

1 cup sliced mushrooms

1 1/4 pounds vermicelli noodles

Salt and freshly ground black pepper