|Black peppercorns||3 Tablespoon (1 Small Handful)|
|Onions||4 , quartered|
|Carrots||4 , halved|
|Fresh parsley||1⁄4 Cup (4 tbs) (1 Handful)|
|Celery leaves/2 celery stalks||4|
Put all the ingredients into a large saucepan and add 3 1/2 quarts of water.
Bring to a boil, then half cover and leave to simmer for 2-3 hours.
Strain the stock into a bowl, jug or plastic container and store in the refrigerator.
If kept for more than a few days, boil for a good 15 minutes every other day.