Put meat in an 8 quart kettle. Add cold water and cover by 2". Set over low heat. As stock comes to a boil, a scum will rise to the top. Remove this with a spoon or ladle for 5 minutes or until it stops accumulating. Add the rest of the ingredients. Skim as necessary. Maintain at a quiet simmer for 5 hours,skimming occasionally. Cover, but keep cover slightly ajar. When time is up, cool and then strain. Refrigerate stock overnight. Next day remove fat and then put in freezer containers and freeze until you want to use it.

NOTE: You can prepare stock using a whole fowl or chicken. When the meat is tender, remove chicken from the pot. Cool, take meat off the bones and return bones to the pot. Freeze the cooled,cooked chicken to use in dishes later.