Place the bones in a large heavy pot and cover with cold water by about two inches.

Bring to a simmer over medium heat and remove the scum that rises to the top.

Add the remaining ingredients and more cold water so that everything is covered by at least an inch or two.

Bring the stock back to a simmer, skimming as necessary.

When the stock is simmering (Do not allow it to boil), maintain at a very slow simmer for four to five hours. (Do not cover the pan as this will cause the liquid to sour.)

Keep checking, and if the water level gets too low, add boiling water.

Continue skimming as necessary.

When the vegetables and the bones have given their all, strain the broth and discard the solids.

Set the stock, uncovered, in the refrigerator until the fat has risen to the top and solidified. (I prefer to leave it overnight as it is easier to take the fat off when it has solidified.)

Remove and discard the fat.

Taste the degreased stock and if it is not strong enough, reduce it over medium heat.

When the stock is cold, store in the refrigerator for up to three to four days (but divide into small batches as a big pot will take a longer time to cool all the way through), or in the freezer for 6 plus months, possibly 12 months if sealed in an air tight container and kept at 0 degrees F.