Combine all of the ingredients in a stockpot or kettle and bring to a boil. Boil for 10 to 15 minutes. Then reduce the heat to medium-low and simmer for three hours. Some froth or scum may accumulate on the surface; skim this off from time to time. At the end of the three hours, pour the entire contents of the stockpot through a colander or sieve. Cool. Chill stock overnight and then remove the fat that has congealed on the surface. Stock is ready to use or freeze.
Makes about two and one-half quarts