This is a light-colored, delicately flavored stock made with chicken meat and bones (chicken backs and necks are a practical and flavorful choice), vegetables, aromatics, and herbs.
Trim the bones and meat of fat and skin, and rinse them well under cold running water. Place the bones in a stockpot (pentola) and cover with the cold water. Bring the liquid to a simmer, skimming the foam and pockets of fat as they rise.
Lower the stock to a simmer (sobbollire) and continue to skim well. Add the onions, carrots, celery, leek, garlic, herbs, and peppercorn