Chicken Stock from Egg & Chicken by Grant MacPherson

Ingredients

• 1 tablespoon black peppercorns
• 2 bay leaves
• 1 carrot, roughly chopped
• 1 unpeeled white onion, halved
• 6 quarts water
• 2 chicken carcasses
• ¼ cup parsley stems
• 5 sprigs fresh thyme
• 1 fennel bulb, roughly chopped
• 4 celery ribs, roughly chopped