Combine ingredients in the largest pan you can find. Add at least 5–6 litres (20–24 cups) cold water and bring the liquid to a boil. Then lower the heat and allow the stock to simmer. During this time, carefully skim the foam from the surface. Reduce the stock by half on very low heat for approx 3 hours. Strain or pour through a colander in which you have placed a clean(!) dish towel. Leave to cool. Place the stock in the refrigerator. Skim off the solidified fat, as soon as it is very cold. Season the stock with salt and pepper.