Step 1

Preheat oven to 400f.

Step 2

Place the bones on a large foil lined tray and sprinkle with olive oil and some salt. Place in the oven to roast until deep brown, about one hour.

Step 3

Roughly chop the onion, carrots and parsnips into 3-4 large chunks. There is no need to peel any of them. Use some twine to tie the bunch of parsley together, making it easy to remove at the end.

Step 4

Place the bones, onion, carrot, parsnip, parsley and bay leaves in a large stock pot, and fill with cold water until bones are just covered.

Step 5

Place over low heat and slowly bring to a simmer. Simmer for 6-8 hours, using a spoon to occasionally skim any scum off the surface.

Step 6

Remove all large items from the pot and discard. Strain the liquid once (or twice for a clearer stock) through a fine sieve into clean containters, and place into the fridge overnight.

Step 7

Any fat in the stock will rise to the surface and solidify overnight, so you can simply remove it in the morning then freeze any remaining batches, or use within one week.