How to Make It
Combine all ingredients in a large stock pot. Bring to a boil. Reduce heat; cover and simmer 3 hours.
Strain stock into a bowl; discard bones and vegetables. Cover and refrigerate stock. Carefully lift off and discard solidified fat from top of stock. For a clearer stock, see procedure for clarifying. Use Seasoned Soup Stock as a foundation for soups and stews.
Oxmoor House Homestyle Recipes