- Boil all ingredients in a stockpot. Once it starts bubbling, lower the heat and let it simmer for the next 2 hrs.
- Once the master stock is ready, strain it through a strainer to separate stock from solid ingredients. Then discard all solid ingredients.
- Stock is ready to use or can be divided into containers, and refrigerated once completely cooled. The stock should last from a week to a month when stored in a clean, dry container and refrigerated.