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Place the chicken in a large stock pot with the peppercorns and 6 quarts water. Bring to a boil over medium heat. Skim the foam from the surface, cover, and reduce heat to simmer. Cook 60 minutes, skimming occasionally. Remove the chicken. Bone, reserving the meat for another use. Return the bones and skin to the pot. Add the remaining ingredients and simmer another 2 1/2 hours. Remove the chicken parts and discard. Strain through a sieve and refrigerate until the fat congeals on the surface. Discard the fat and return the stock to medium heat until reduced by two - thirds.
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