Place all ingredients in a 10 quart capacity crock-pot.
Add in water.
Bring to a boil over high heat; reduce and simmer gently, skimming the fat that rises to the surface occasionally.
Simmer for 24-48 hours.
Remove from heat and allow to cool slightly.
Discard solids and strain remainder in a bowl through a colander. Let stock cool to room temperature, cover and chill.
Use within a week or freeze up to 3 months.