Remove excess fat from meat and cut into large pieces. Place pieces in large stock pot with the rest of the ingredients. Add enough water to cover the ingredients, and bring to slow boil. Decrease heat and simmer for at least four hours while skimming the fat every half hour. Strain through a fine strainer, and again skim for any fat or impurities that rise to the top.
Store in the refrigerator for 3 days or freeze for up to two weeks.