Put all the ingredients in a stockpot. Add enough cold water to cover the bones by 1 inch. Bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, for 2 to 3 hours, occasionally skimming off the foam that forms on the surface.
Strain through a fine-mesh strainer into a large bowl. Cool completely. Cover tightly and refrigerate. (The stock can be refrigerated for up to three days. Or freeze in airtight containers for up to two months.)
Yield: 3 quarts