To start the stock, rinse the bones under cold water and place them into a suitable-sized stock pot.

Cover the bones with cold water by about 2 inches.

Turn the heat to medium and slowly bring the bones to a simmer, making sure it doesn’t come to a boil.

Chop the mirepoix (onions, leeks, celery and carrots) into about 1/2“ to 3/4” -inch pieces.

Simmer for about 30 minutes.

Remove the chicken into a strainer, discard the water and rinse the chicken. This will discard the coagulated proteins that form from raw chicken.

Return the chicken to the pot with the mirepoix and cover with cold water by about 2 inches.

Let the stock gently simmer for another hour or so, skimming the surface as needed.

Then add the bouquet garni (peppercorns, bay leaves, parsley stems and fresh thyme), making sure to gently tuck it underneath the surface. Continue to simmer for about 30 minutes.

Simmer for at least 1 1/2 to 2 hours

Skim off as much fat as possible from the surface.

Gently remove the solids and discard.

Strain the stock through a sieve lined with a piece of cheesecloth.

Cool it over an ice bath.