Then, I cover everything with water and cook on low for 8 hours.
When the stock is done, I let it cool for about an hour, and then pour everything into a strainer with a large bowl underneath. Once it's cooled down, I pull the strainer out and pour the broth from the bowl into plastic baggies, four cups at a time, and store them in the freezer.
I do have a pressure canner, and I intend to learn how to use it so I can store my stock in mason jars on my pantry and save on freezer space!
I'm still a little scared of the pressure canner...