This broth is incredibly versatile - use it in place of chicken stock for vegetarian dishes, use it as a hearty brine for your holiday turkey, or serve it as a soup with small pasta and topped with grated Parmiggiano Reggiano.
For 4 people
Combine all ingredients in a stockpot. Bring mixture to a boil; cover, reduce heat and simmer 1 1/2 to 2 hours. Uncover stockpot and continue cooking 2 hours. Strain stock through a cheesecloth or paper towel-lined sieve into a large bowl; discard vegetables and seasonings. Cover and chill stock.
Ready in 4 hours