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Boil the chicken broth with chopped onion and peppercorns. Add chicken parts and cook until tender, about an hour.
Strain the chicken from the broth, reserving the liquid. Remove bones and shred or finely chop the cooked chicken meat.
Simmer the reserved broth in a large pan.
Combine cornmeal, flour, salt, sage, thyme, and cayenne with cold water in a separate bowl.
Gradually stir the cornmeal mixture into the simmering broth, mixing constantly.
Add the shredded chicken to the pot. Simmer and stir for about 5 minutes to thicken.
Pour the hot mixture into greased loaf pans and chill until firm, preferably overnight.
Once firm, slice the scrapple about ½ to ¾ inch thick. Optionally dust slices with flour or cornmeal.
Fry slices in a greased pan until golden brown and crisp on both sides.
Serve hot, possibly with applesauce or maple syrup.