place in stock pot and cover with 3 quarts of cold water
bring to simmer and reduce to low heat.
skim any impurities, floating on the surface during the simmering process
your stock should be done in 1 hour
strain remaining liquid from the pot into a 3-quart pot, or one large enough to hold it
cool down 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 used.