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1
Preheat the oven to 450F.
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2
Arrange the bones in a single layer in a roasting pan.
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3
Roast until well browned, about 45 minutes, turning once or, twice.
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4
Transfer to a 6-quart stockpot.
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5
Pour in enough water to cover the bones by 1 inch, about 4 quarts.
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6
Heat over high heat to a boil.
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7
Reduce the heat to medium and boil 2 minutes.
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8
Skim all the foam and fat that rises to the surface.
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9
Adjust the heat to a bare simmer1 or 2 bubbles rising to the surface at a time.
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10
Simmer until the meat falls apart very easily when poked with a fork, about 10 hours.
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11
Check the pot occasionally, skimming the foam and fat as it rises to the surface, and adding water as needed to keep the bones submerged.
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12
Ladle the stock through a sieve lined with a double thickness of cheesecloth or a clean kitchen towel into a bowl.
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13
Quickly cool to room temperature.
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14
Refrigerate, uncovered, until completely chilled and a layer of firm fat forms on top.
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15
Remove the fat from the surface and discard.
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16
Warm the stock over low heat and ladle into 1-cup storage containers with tight-fitting lids.
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17
Refrigerate for up to 5 days or freeze for up to 3 months.
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18
Heat the stock to a boil before using.
