Preheat your oven to 450 F.

Roast the chicken bones in a roasting pan in the oven for 30 minutes.

Add the coarsely minced onions, carrots, and celery to the roasting pan.

Roast the chicken bones and vegetables for an additional 15 minutes.

Transfer the roasted chicken bones and vegetables to a stockpot.

Deglaze the roasting pan with a little water, scraping up the browned bits.

Add the deglazing liquid to the stockpot.

Add cool water to the stockpot, covering the ingredients by about 2 inches.

Slowly bring the mixture to a boil.

Skim off any froth from the surface as it forms.

Lower the heat to a simmer.

Add the crushed garlic, parsley stems, thyme sprigs or dry thyme, bay leaf, and salt to the stockpot.

Simmer the stock, uncovered, for 3 hours, adding water as needed to keep the ingredients covered and skimming when necessary.

Add the peppercorns for the last fifteen minutes of simmering.

Strain the stock through a colander lined with a double layer of dampened cheesecloth into a large bowl.

Gently press the solids to extract all the liquid possible.

Discard the solids.

Cool the stock to room temperature.

Chill the stock until thoroughly chilled.

Lift off the solid fat that forms on the surface.

Discard the fat.

Pour the stock into containers for storage, label and date.

Store in refrigerator for up to 3 days, or freeze for up to 6 months.