Place in a 2-gallon stock pot,
Cover with 6 quarts of water, bring to boil, reduce to simmer, simmer 2.5 hours
Skim any impurities floating on the surface during the simmering time
Remove from heat, strain into a pot large enough to hold 3 to 4 quarts.
Clean any edible meat off bones and set aside
Cooldown stock, place pot in the sink with water that reaches halfway up the pot, add ice to drop the temperature of the water as cold as possible. Ideally, you want to get stock down to 70 degrees in 2 hours and down to under 40 in 4 additional hours.
Refrigerate or freeze until ready to use.