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1
Preheat the oven to 450F.
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2
Lightly salt the bones and arrange them in a large roasting pan in a single layer.
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3
Cook until well browned on both sides, about 1 to 1 1/2 hours, turning halfway through.
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4
Carefully pour off the accumulated fat.
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5
Add the onions, carrots, celery; and garlic.
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6
Plop the tomato paste on top of the bones, and roast for another 30 to 40 minutes.
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7
Transfer the bones and vegetables to a large stockpot (at least 8 quarts), using tongs.
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8
Pour off the fat from the roasting pan and place it over 2 burners on your stove; turn on the heat to medium.
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9
Add 2 cups of water.
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10
Gently loosen the brown bits from the pan with a wooden spoon.
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11
When all the brown bits have been loosened, transfer the liquid to the stockpot and add another 3 quarts of water, or enough to cover the bones completely.
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12
Add the bay leaves, thyme, and peppercorns and bring to a simmer.
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13
Skim any foam that rises to the surface, and cook over the lowest simmer possible for 4 to 6 hours, longer if possible.
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14
Let cool slightly, then strain the stock through a colander into a large bowl, discarding the solids.
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15
Strain again through a fine mesh sieve (lined with cheesecloth or a coffee filter if you have it) into another large bowl.
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16
Cool completely, then chill.
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17
After its chilled, remove the fat from the top.
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18
At this point, the stock can be returned to a saucepan and reduced by half for demi-glace, or it can be divided into small containers and refrigerated for up to 4 days or frozen for up to 6 months.
