Step 1

Combine the rinds, thyme, bay leaves, and peppercorns in a large (8-quart) pot.

Step 2

Fill the pot with 5 quarts cold water, and bring to a boil over high heat. reduce to a simmer, partially cover, and cook, stirring occasionally, until the broth is fragrant and light golden, 1 to 1-1/2 hours. Strain the broth through a medium-mesh sieve set over another pot or a bowl large enough to hold the broth.