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1
Preheat oven to 350.
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2
Lightly coat the bones with 1/4 cup of the oil.
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3
Put them in a roasting pan and roast, turning occasionally, for about 20 minutes, or until well browned.
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4
Using a slotted spoon, transfer the bones to a large stockpot.
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5
If necessary, add the remaining 2 tablespoons of oil to the roasting pan.
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6
Stir in the vegetables and cook over moderate heat on top of the stove, stirring frequently, for about 5 minutes, or until the vegetables are softened.
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7
Using a slotted spoon, transfer the vegetables to the stockpot.
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8
Pour the fat from the roasting pan.
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9
Add 2 cups of water and cook over moderate heat, stirring constantly and scraping up any particles sticking to the bottom of the pan, until the pan is deglazed, about 2 minutes.
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10
Pour the mixture into the stockpot.
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11
Add the remaining ingredients and 3 1/2 quarts of water and stir to combine.
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12
Bring to a boil, then lower the heat and simmer for about 6 hours, occasionally skimming off any foam and fat, until the liquid has reduced to 6 cups.
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13
Strain through a very fine sieve, pushing on solids to extract as much liquid as possible; discard the solids.
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14
Let the stock cool slightly, spooning off fat as it rises.
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15
Cover and refrigerate for up to 3 days or freeze, in small quantities, for ease of use, for up to 3 months.
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16
Spoon or scrape off any fat that has solidified on top before using.
