Add all the ingredients to a pressure cooker or a conventional pot. If you use a conventional pot, boil slowly over medium low heat for a minimum of 24 hours but you can do it for up to 72 hours. If you use a pressure cooker, cut the time in half and the cooking is faster.

When cooking is finished, remove from heat and rest until cool.

Remove the bones and clean the broth from the vegetables. If you wish, you can pass the broth through a mesh to clean it of any impurities that remain after the process.

Store in the freezer or refrigerator depending on how often you are going to use it.