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1
Preheat oven to 375 degrees F.
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2
Arrange the bones in 1 layer in a roasting pan, being careful not to overcrowd the pan. If necessary, use 2 pans. Roast the bones in the preheated oven for 20 minutes, then turn over and roast 20 minutes more. Turn the bones over 1 more time and roast until the bones are a uniform golden brown, about 10 minutes more.
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3
Sprinkle the chopped vegetables over the bones; roast for 10 minutes, stirring to prevent burning. Dab the bones with tomato paste and roast until the vegetables begin to brown, about 10 minutes more. If vegetables or bone tips have burned, carefully remove the burned areas and discard
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4
Transfer the bones (only) to a large stockpot. Place the roasting pan full of vegetables on the stove over medium heat. Allow the pan to get very hot, then add the wine; deglaze by scraping the bottom of the pan to remove any browned bits. Transfer the vegetables and all of the deglazing liquid to the stockpot, as this will give the stock wonderful flavor.
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5
Add the water to the pot and bring to a boil, skimming any scum as it surfaces; immediately reduce the heat and bring the stock to a simmer.
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6
Add the bouquet garni and simmer for 6-8 hours, carefully skimming any scum or fat from the surface as it forms throughout the cooking process.
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7
When the stock has reached the desired strength, use tongs to remove the large pieces of bone and/or meat. Strain the stock through a coarse strainer to remove the vegetables, then strain the stock again through a fine mesh sieve or colandar covered in cheesecloth.
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8
Place the stock in a non-reactive container and chill quickly in an ice water bath, stirring often. When the stock has cooled completely, place it in the refrigerator for at least 8 hours to allow the fat to congeal on the top of the stock. Remove congealed fat with a kitchen spoon before using in recipes.
