Step 1

Preheat oven to 450 degrees F and line up two oven racks to fit two roasting pans

Step 2

Place all bones, carrots, celery, onion, leek and garlic divided between the two pans and roast with no oil or seasonings for 30 minutes. Remove pans, turn the bones and vegetables over, rotate pans and roast for 20 more minutes.

Step 3

Pour all roasting pan contents into a 14-quart stock pot, or two smaller pots if you don’t own a 14-quart pot.

Step 4

Place both roasting pans on stove top and place two quarts of water in each and over high heat, scrape the bottoms then pour into pot with bones and vegetables.

Step 5

Add thyme, parsley, peppercorns and vinegar and cover with about six quarts water, or until contents are submerged.

Step 6

Bring to a boil, lower to low heat and using a ladle, skim off foam and scum that floats to the top and discard.

Step 7

Cover partially and let simmer for 18 hours and up to 24 hours, being watchful that the liquid does not evaporate. Your burner should be on the lowest setting and the mixture should have a slow gentle bubble as it cooks.

Step 8

After the 18 hours, place a large fine mesh strainer over a large bowl and pour in contents. I found it easier and less messy to reach in first with long handled tongs and pick out the bones before pouring the pot into the strainer.

Step 9

All bones and solids should be discarded.

Step 10

Let cool using the ice bath method (see tips above in the post) then refrigerate overnight.

Step 11

Before refrigerating, if you want the broth to be superfine, pour through a strainer lined with cheesecloth to remove any sediment.

Step 12

The next day, lift off and discard the fat that congealed at the top. What is left will be a gelatin like consistency which you can heat and drink as needed, use for soups, can following canning guidelines or freeze in small zippered plastic bags for later.