1. To a large stockpot, add all ingredients and fill with water until everything is covered. Bring to a boil, and then reduce heat to a simmer for at least 2 hours, and up to 4 or 5. If stock reduces too much, add a bit more water.

2. Remove from heat and allow to cool a little. Pour the broth through a tight mesh strainer into a large bowl and discard everything else. Let cool completely, then freeze 2-3 cup portions in freezer storage bags, unless you know you will be using the stock in a few days.

3. To thaw for use, run bags of frozen broth under warm water for 2 or 3 minutes.