Put the giblets in a large saucepan, add the water and bring slowly to the boil. Reduce the heat and skim the scum from the surface of the water. Add the vegetables, herbs and peppercorns. Partly cover the pan and cook on low heat for 1 hour. Strain through a ﬁne sieve, discarding the contents of the sieve. Use immediately or allow to cool and refrigerate for use within two days. Otherwise, freeze the stock in measured quantities for later use.