Add all ingredients to a large stockpot. Bring to a boil and simmer for several hours--at least two or three hours. Longer won't hurt.
Cool the stock, remover the bone, and strain. I put a wire strainer in a quart measuring cup and strain a quart or pint at a time.
Transfer strained stock to plastic bags or freezer containers, label, and freeze.
Save meaty bits from stock making for use in soups and beans later if you like. You can freeze these, too.
Notes
* A couple of tablespoons of vinegar in a full pot of stock isn't enough to taste, so some people wonder what it's for. The vinegar helps leach minerals--particularly calcium--from the bones, yielding a richer and more nutritious stock.