5-7 lb. Bare soup bones cut into 2" thicknesses
1 bunch carrots, unpeeled, washed & chopped
1 bunch celery, chopped, including leaves
3 lb. bag yellow onions, unpeeled & chopped

Onion peels add that beautiful golden color to the stock. You want bones with little to no meat on them, sometimes sold as dog bones.

Roast the bare bones in an open pan at 400 degrees for 2 hours until toasty brown, not black. Put roasted bones in stock pot. Add 1 quart water per pound of bones. Add vegetables, 3 whole bay leaves and dash or two of pepper. No Salt! Bring to heavy simmer, uncovered and cook 12 hours. Add water as necessary. Or bring soup to heavy simmer over and put in 225 degree oven overnight. Cool on range top until handleable. Strain stock, store in refrigerator. Allow fat to remain on top of stock. This seals stock in refrigerator or freeze in 2 cups butter bowls. Do Not Salt! Prevents over salting in recipes.