Poultry Fond Blanc

• 1 white onion
• 2 carrots
• 1 small stalk celery

Wash, peel, and finely chop all the vegetables and aromatic garnish. Wrap the peppercorns in muslin and secure with string. Trim the carcasses of all fat and blood and wash under running water. Place in a large saucepan, cover with cold water and bring to a boil over high heat. As soon as the water boils, remove from the heat, discard the water, drain the carcasses, and rinse under cold running