I make my own chicken stock from time to time, usually for soup / broths, however I find the stock so bland that I end up adding salt & alot. Can someone please see where I am going wrong or what I can add to make it more flavoursome? I think it is the type of chicken I use but am limited to find anything else.

Whole chicken or maryland pieces or wings
Carrots
Celery
Onion
Water
Peppercorns
Bay leaf
Water to cover the chicken
I bring to the boil then reduce to a slow simmer for a few hours, skimming the top of any impurities