• 2 tablespoons canola oil
• 1 pound (455 g) slab bacon, cut into 2-inch (5-cm) pieces
• 1 large Spanish onion, chopped
• 1 large carrot, chopped
• 1 large rib celery, chopped
• 6 sprigs fresh thyme
• 1 bay leaf
• 12 black peppercorns

Heat the oil in a large stock-pot over medium heat. Add the bacon and cook, stirring a few times, until golden brown, about 10 minutes.

Add the onion, carrot, and celery to the pot and cook until soft, about 5 minutes.

Add 9 cups (2.1 L) water, the thyme, bay leaf, and pepper-corns to the pot and bring to a boil over high heat. Reduce the heat to low and simmer, partially covered, for 2 hours. Remove from the heat, cover, and let steep for 30 minutes.

Strain the stock through a chinois into a large bowl. Cover and refrigerate until cold and the fat has risen to the top and solidified, about 4 hours. Skim the fat off the stock and discard. Use the stock immediately or cover and store in the refrigerator for up to 3 days, or freeze for up to 1 month.