Step 1

Place all ingredients in a 10-quart capacity slow cooker or large pot on stove.

Step 2

Add in water to cover.

Step 3

Simmer for 24–48 hours, skimming fat occasionally.

Step 4

Remove from heat and allow to cool slightly. Discard solids and strain remainder in a bowl through a colander. Let stock cool to room temperature, cover and chill.

Step 5

Use within a week or freeze up to three months.