SIP chicken stock (light)

6 chicken  bodies chopped;
2 carrot peel and chop;
1 parsnip peel and chop;
2 yellow spanish onions peel and chop;
1 bunch  celery (washed) chop;
2 qt mushroom stem;
2 fresh bay leaves torn;
1 bunch parsley;
1 large handful black peppercorns;
1 TB sea salt;
1 TB corriander seed(whole);
1/2 TB fennel seeds;
1 head fennel, fronds set a side;
3 whole shallots;
1 whole garlic head;
1 bunch thyme

Place all ingredients except for dry spices and cover with cold water.  Do not over fill.  Do not use hot or warm water.
Lightly toast spices until fragrant, add salt and then add to stock.
Bring to a boil and reduce to a simmer.
Cook 2 hours on small simmer with parchment paper lid.
Pull off fire, add one bunch of thyme, let cool to room temperature and then strain through china cap.
Cool in ice bath, label and date.

*For dark stock roast all ingredients golden brown.  Making  sure to coat bones with oil prior to roasting and scrapping off film.  Save and place in stock.  Do Not roast celery.  Cook 6 to 8 hours, preferably over night.  Strain and follow the last of above.