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1
Preheat the oven to 450F.
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2
Arrange the bones in 1 layer in a large roasting pan or 2 smaller pans and roast 45 minutes.
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3
Add the remaining ingredients and roast, turning every 10 minutes or so, until the bones and vegetables are golden brown, another 30 to 45 minutes.
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4
With a large spoon or tongs, transfer the bones and vegetables to a stockpot.
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5
Pour off any fat from the roasting pan, add 2 to 3 cups water to the pan, and scrape up browned particles from the bottom.
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6
Pour the liquid into the stockpot over the bones and vegetables and add water as needed to cover them by 3 inches.
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7
Bring to a boil over high heat; then reduce the heat to medium and simmer 4 to 5 hours, skimming frequently.
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8
When done, the stock will have full flavor and color.
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9
Strain through a fine sieve into a large pot and reduce over high heat until 2 quarts remain.
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10
Cool to room temperature, then refrigerate until the fat solidifies, and lift it off the soup.
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11
Refrigerate up to 1 week.
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12
After 3 days, bring to a boil.
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13
Then boil, skim, and cool every 2 days; or freeze.
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14
Variation:
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15
For lamb or beef stock, substitute lamb or beef bones.
