Makes about 6 cups.
1. Combine all ingredients except for salt in a soup kettle. Bring to a boil, reduce the heat and cover. Simmer for two hours or longer.
2. Season with salt to taste, if necessary. Strain in a cheesecloth-lined colander. Use cooked meat and vegetables as desired.
3. Cool. Refrigerate and remove hardened fat from top of stock.
4. Refrigerate in covered container for up to 1 week, or freeze in measured portions for easy use for up to 6 months.
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