Bring a large pot of water to the boil and blanch the bones for 5 minutes.
Drain from the pot and pat dry with a paper towel.
Heat the oven to 375f or 180c.
Place the bones in a roasting tray and roast in the oven for about 30 minutes or until dark and golden.
Once the bones are roasted place in a tall heavy pot and cover the bones with cold water.
Add the aromatics and place the pot on the heat and bring to the boil.
Once the stock has boiled, skim any froth from the top of the stock and turn the heat down to minimum.
Leave to simmer for at least 12 hours and unto 24 hours.
Top up the pot with cold water if the bones become uncovered by liquid.
After the boiling time, use a slotted spoon or tongs to remove the bones from the liquid pass the broth through a clean cloth or some muslin.
Cool the broth quickly and leave to set.
Divide into containers and freeze.
Use in any recipe that requires stock and drink as you wish.
Makes approx. 6 litres.