Created by Tisme on April 5, 2015
Step 1: Bring all ingredients to a simmer (not boil) in a stock pot, then adjust the heat and simmer, uncovered for 2 hours. Occasionally skim any froth form the surface as it cooks.
Step 2: Cool slightly and sieve when cooled.
Step 3: Refrigerate the uncovered stock overnight. In the morning skim any excess fat off the stock and freeze in your preferred portion sizes.