Place chicken bones in a large stockpot or saucepan with the water.
Bring to a rapid simmer over medium heat.
Add the wine, onion, carrot, celery, peppercorns, parsley and bay leaves and allow to slowly but constantly simmer.
Skim the surface of the stock with a spoon occasionally while it is cooking so that the stock remains clear.
Simmer the stock for 3 hours or until it is well flavored. Strain the stock through a fine or muslin-lined sieve.
Cool, and remove any solidified fat from the surface.