place bones in roasting pan and brown in 400° oven for 30 min

add onion, carrots, and garlic; continue in oven for another 30 min

transfer all of this to dutch oven. discard any accumulated fat.

add remaining ingredients, bring to a boil. reduce heat, cover partially and simmer for about 5 hours, skimming foam from surface occasionally.

using several layers of cheesecloth in a colander, strain stock into bowl. cool to room temperature and refrigerate.

before using skim congealed fat from surface.

makes 1 1/2 - 2 quarts