Combine all of the ingredients in a large stockpot. Pour in only enough cold water to cover (about 2 1/4 quarts).¬† Bring to a boil over medium heat. Reduce the heat and simmer gently for 20 minutes. As the stock cooks, skim any foam and impurities that rise to the surface; add a little more water if necessary to keep the bones covered while cooking.
Strain the stock through a fine sieve into another pot to remove the bones and vegetable solids; discard them. Use the stock immediately or, if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. When cool, transfer to a storage container, cover and refrigerate for a day or two, or freeze.
Edited: October 15th, 2009