Plus: More Soup Recipes and Tips
In a large nonreactive saucepan, combine all of the ingredients with 11 cups of water and bring to a boil over high heat. Reduce the heat to moderately low and simmer for 50 minutes. Remove from the heat and strain the stock into a clean saucepan.
The stock can be made up to 3 days ahead; refrigerate and cover. Or freeze for up to 1 week.