Anything you use stock or broth for is made better with a homemade stock.
Place all ingredients in a large stock pot and bring to a boil.
Reduce to a strong simmer and cook for 1 1/2 hours.
Allow to cool.
Strain the broth into food-safe storage containers and keep in the fridge for up to 1 week or in the freezer for up to 6 months.
Please note that the nutrition data is not available for this recipe. Data will depend heavily on how far your liquid cooks down during simmering.