Get out a large stock pot and place all of the ingredients, including the aromatics in it. Then simply add enough water to the pot so that it slightly covers everything
Simmer everything: Place the pot over a high heat on your stove until it comes to a boil. Then turn the heat down and let everything cook at a simmer for at least 3 hours, but no longer than 6.
Skim the scum: After about 10 to 20 minutes of the stock simmering, you will notice a number of tiny clumped bubbles forming on the surface. These are filled with impurities that can leave the finished stock sort of scummy, that is why you will need to take a spoon and scoop out as much of it as you can.
Strain: After everything has simmered for 3 to 6 hours, take the stockpot off of the heat and let it cool for about 10 minutes. Then get out a slotted spoon and scoop out most of the solid ingredients from the stockpot, discarding them in the trash. Next, get out another large pot and put a strainer filled with a cheesecloth over it. Finally, pour the stock through this strainer into the other pot, and let it sit in your fridge overnight.
(Optional) Remove the fat: After the stock has been allowed to sit in a fridge overnight, it’s excess fat will have solidified and gathered on top of the stock. Removing the fat will produce a cleaner, and smoother stock, whereas leaving it in will give you a stock that is richer. Either way this step is entirely up to you and your personal preferences.
