In a large stock pot, add all ingredients and cover with cold water until the stock pot is almost full. Feel free to add any herbs or spices you have on hand like parsley, bay leaves, or peppercorns, although this is optional. Bring to a boil, reduce heat, and simmer, partially covered, for 2 hours.

Use tongs to remove most of the bones and large pieces of veggies. Strain stock into another stock pot or large bowl using a mesh strainer. Use immediately or cool and store in the refrigerator for up to 5 days.