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Place chicken bones, chicken parts, or a whole chicken in a tall stockpot.
Add a quartered onion or two, coarsely chopped carrots, chopped stalks of celery, a bay leaf, fresh thyme and/or parsley, and whole peppercorns.
Fill the pot with enough cold water to cover everything by about 2 inches.
Heat until simmering and maintain a gentle simmer for about 4 hours. Skim off any foam or scum that rises to the top in the beginning. These fats and proteins won't harm you, but getting rid of them will make for a clearer stock.
If using chicken pieces, check after 30 minutes, remove when tender, cool slightly, and remove meat from bones.
Return bones and skin to the pot and continue simmering.
Strain stock through a colander set over a bowl, then strain again through a sieve into storage containers.
Cool slightly and refrigerate up to three days or freeze for a few months.