Put whatever bones, shells or carcasses you have in a large pot.  Cover with cold water.  Add all the remaining ingredients.

Simmer at lowest heat for 1 hour for chicken or turkey stock.  For all other types of stock, at lowest heat 3 hours or as long as possible.

Our comments:  Great stock makes great meals!  The trick is having it when you need it.  It can be made from almost any combination of good things, provided you start with good bones, shells and carcasses.  We try to make stock as the last step following any meal that leaves us with great bones, shells ,etc. such as roast turkey, shrimp boils, lobster boils, baked chicken, or any roast meat that will yield a leftover bone.   We freeze stock in 1 and 2 cup containers, then transfer the pre-measured stock cubes to zip-locks in the freezer.  This eliminates the guess work when you need to thaw some stock for a recipe.  Keep a zip-lock in the freezer for shrimp shells (shrimp stock).  Stocks made from leftovers always seem to have more flavor.  Mother-in-laws love it when you ask for the leftover turkey carcass.