Line a cookie sheet with foil and lay out your bones. sprinkle with salt & pepper and roast the bones in a 400 degree oven for about 20-25 minutes. You want them to brown well, but you don't want them to burn, so if they are getting too brown take them out early.

While the bones are roasting, prep your vegetables and throw them in your dutch oven - you don't need to saute them, raw is fine.

When the bones are done, place them in your dutch oven and rinse out your cookie sheet with a cup or two of water, these brown bits are amazing, don't waste them!

Fill the dutch oven up until its almost full - about an inch from the top. Generally with the extra stuff I can get 4 1/2 quarts of water in my 6 qt dutch oven. If you have a stock pot that holds gallons of water, double or triple this recipe.

Turn the burner on medium and put the lid on. You don't want this to boil hard, it makes cloudy stock, but you do want it to cook, I generally bring to a boil and reduce the heat until it's just barely simmering.

Let stock simmer slowly for 45 minutes and check for salt. Adjust and then strain into another bowl or pan.

Let cool

If you didn't have really fatty bones - you're probably done and can package for freezing. If you feel there is a lot of fat in your stock, cool it in the fridge overnight then skim before freezing.

I freeze in 1-2 quart containers and thaw as needed.