Soak 2 pounds of chicken bones and 2 pounds of pork bones in water for about 1 hour in order to get rid of any blood or impurities. It’s best to change the water 1 to 2 times over the course of this process. Drain and set aside. This step will help ensure you get a clear stock.
Add all the stock ingredients (except the salt) to a large stock pot, and bring to a boil on the stove. Once boiling, immediately reduce the heat to low. Skim away any impurities (foam, large floating particles, etc.) that float to the top. Cover and simmer at your stove’s lowest setting for at least 5 hours. To help you gauge the right heat level, the liquid in the pot should be moving slowly, but there shouldn’t be any large bubbles.
A slow simmer cooks the stock and keeps it clear at the same time. When the stock finishes cooking, turn off the heat, and let it cool before storing the stock in freezer containers. Please use clean utensils throughout this process. The stock will keep in the refrigerator for a week, and for months if kept in the freezer.