Chicken Stock

Yield:	1 Servings
Categories:	Soups, Stews

5	lb	Chicken bones
1	lg	Onion; peeled and quartered
1	lg	Carrot; cut into thirds
2		Celery stalks; cut into thirds
2	lg	Or
4	sm	Leeks; cut in half lengthwise & well washed
2		Bay leaves
6		Sprigs fresh flat-leaf parsley
1/2	ts	Dried thyme
12		Whole black peppercorns