STOVETOP
Combine all ingredients in a large stock pot.

Bring the contents to a slow simmer. You can turn the heat to high but watch it. You don't want it to start boiling...just simmer.

Reduce the heat to low and keep the pot at a low simmer. You may see a bubble or two, but no more than that.

Place the pot lid on the pot.

Resist the urge to stir the stock while it cooks.

Ideally, simmer for 6-8 hours, but at least 3 hours. The longer, the better.

Once done, strain the broth through a mesh sieve or cheesecloth.

Remove the fat with a Gravy Separator. Alternately, chill the stock and then scrape the fat off the top of the chilled stock.

Store your stock. You can pressure can it for pantry storage. I have the directions to do that in this post.

If canning is not your jam, you will need to freeze it. If you freeze in glass jars, make sure to leave a minimum of 1" headspace for expansion as the liquid freezes. Another option I regularly use that takes less space in your freezer is these Food Storage Trays. I use the 1 cup, 1/2 cup, and 2 tablespoon trays. If I didn't can my stock, then I think the 2 cup tray would be very useful. Once the food freezes in the tray, I take the food out of the tray and store it in either a reusable bag or glass container in the freezer.

CROCK POT OR SLOW COOKER
Combine all ingredients in a crockpot or slow cooker, a minimum of 5 quarts.

Set low and let simmer for 12 to 24 hours.

Once done, strain the broth through a mesh sieve or cheesecloth.

Remove the fat with a Gravy Separator. Alternately, chill the stock and then scrape the fat off the top of the chilled stock.

Store your stock. You can pressure can it for pantry storage. I have the directions to do that in this post.

If canning is not your jam, you will need to freeze it. If you freeze in glass jars, make sure to leave a minimum of 1" headspace for expansion as the liquid freezes. Another option I regularly use that takes less space in your freezer is these Food Storage Trays. I use the 1 cup, 1/2 cup, and 2 tablespoon trays. If I didn't can my stock, then I think the 2 cup tray would be very useful. Once the food freezes in the tray, I take the food out of the tray and store it in either a reusable bag or a glass container in the freezer.