• Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
• Clean the bones, rub with oil, place on a baking tray, and roast for 45 minutes.

Stovetop:

• Place the bones, all the roughly chopped vegetables, and the spices in a very large pot or Dutch oven.
• Add just enough water to cover.
• Bring to a simmer, but don't let it come to a rolling boil.
• Turn the heat down to low and simmer, uncovered, for 6-8 hours or longer.

Crockpot:

• Place the roasted bones and all the other ingredients in the crockpot. Add just enough water to cover.
• Cook on low for 10-12 hours, I always leave it overnight.

Finish:

• Remove the bones and all larger bits with tongs or a slotted spoon. Strain and remove all the remaining solids. Strain again into a very large clean pot through a fine-meshed sieve.
• Leave to cool, uncovered to speed up the cooling process. Once cool place the covered pot in the fridge for several hours, preferably overnight.
• It is a necessary step, this way you will be able to remove the fat from the stock. Once the fat is solid, remove it with a slotted spoon.
• Transfer the stock to large jars and refrigerate for up to one week. Or pack in freezer containers and freeze. It will keep for at least 6 months.