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1
Preheat oven to 400 degrees F.
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2
Place bones, stew meat (if using), onions, and carrots in a roasting pan; rum everything with a little olive oil.
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3
Roast about 45 minutes, flipping bones, meat, and vegetables halfway through.
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4
Bones should be browned, not charred (if they look like they are beginning to burn, turn heat down).
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5
Remove everything and place in a large stockpot.
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6
Place roasting pan over two burners, add about a cup of hot water and scrape browned bits from bottom of pan.
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7
Pour into stockpot, then add enough water to cover bones by 2 to 3 inches; add celery, garlic, parsley, bay leaf, and peppercorns.
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8
Heat stock to a low simmer (covered), then reduce heat and almost simmer (covered) for at least 3 hours, 6-8 is better; do not stir as this will combine the fat with the stock and cause it to become cloudy.
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9
During cooking you can skim off any fat and scum from the top (the fat will solidify and can be used for cooking!).
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10
Use tongs to remove bones and vegetables.
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11
Strain stock through cheesecloth to remove all solids; let cool to room temperature.
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12
Store in the refrigerator with the fat layer intact (it protects the stock from bacteria).
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13
Remove fat if storing in the freezer; remember to leave an inch of headspace so your container does not burst in the freezer since it will expand.
