Trim fat from chicken; melt fat in large heavy kettle or Dutch oven.
Brown chicken, a few serving pieces at a time; drain on paper toweling.
Fry bacon lightly in same kettle; remove and set aside; pour off all fat.
Return browned chicken and bacon to kettle; add onion, salt, peppercorns, and water.
Cover tightly; heat to boiling, then simmer 2 hours, or until chicken is tender.
(If much fat has cooked out, remove kettle from heat; let stand 5 to 10 minutes; then skim off fat.)
Reheat to boiling; stir in macaroni and parsley flakes.
(Add 1 cup water, if needed.) Cook, uncovered, stirring occas-sionally, 15 to 20 minutes, or until macaroni is tender.
Taste and add salt, if needed.
Note: If little new potatoes are in season, use in place of macaroni.
Leave jackets on and cook in stew, covered, until tender.