combine all ingredients except spices in dutch oven and bring to a boil.

add herbs that are tied into a double layer of cheesecloth

reduce heat to low and cover partially. cook for 5 hours, skimming foam from surface every hour. add water if evaporates.

strain stock into bowl. skim fat, then strain through cheesecloth into another bowl.

refrigerate. before using skim congealed fat from surface.

makes 1 1/2 - 2 quarts