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Do just what chef001 says. Just to reiterate, never boil it - you'll get a murky looking stock that no amount of straining will clear. DO start with cold water and bring to a gentle simmer (just an occasional bubble breaking the surface).
Occasionally skim off the scum that comes to the surface. Strain through a colander lined with cheesecloth.
Alton Brown suggests chilling the stock rapidly by placing the pot of strained stock in a cooler or sink filled with ice. This works very well. As Bobaphat said, Alton's recipe is very complete.
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