- Add all ingredients to a large stock-pot.
- Bring to a boil and reduce to a simmer. Simmer for 3-12 hours on the lowest heat.
- Skim the top, cool, and strain through a sieve into a bowl. Cover and chill about 8 hours.
- Skim fat from surface. Refrigerate stock in an airtight container for up to 5 days or freeze for up to 3 months.