How to make it

  • Assemble stock ingredients in large stockpot
  • Fill with water to cover by at least 3 - 4 inches
  • Bring the stock to a boil. Once it reaches a boil, reduce heat to low and cook for about 1 to 1 1/4 hours
  • Cool stock and strain through colander. Refrigerate
  • Remove congealed fat from stock and 2 - 3 days in fridge or up to 6 months in freezer.

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