Chicken Stock

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Bones from 2 chickens, chopped into pieces

1 small carrot, peeled, trimmed, and cut into 1-inch slices

1 small onion, peeled, trimmed, and quartered

1 small celery stalk, trimmed, and cut into 1-inch slices

Stems from 1 bunch parsley

3 to 4 green leek leaves, sliced (optional)

1 sprig fresh thyme

1 bay leaf

1 teaspoon whole white peppercorns

Mushroom scraps (optional)

Tomato scraps (optional)

4 quarts water, approximately