When done dealing with meat on the bone: save the bones fat, skin, & everything worth saving.
When you have about a gallon of bones and parts, crack (break) them and roast all the parts for 45 minutes to an hour at 375, depending on how dark you want the bones.
Add bones, parts, and vegetables to the pot, cover with water and simmer on very low for several hours (3-7 hours). You want the water to bubble lightly and reduce by 1/3 to 1/2.
Strain the solids and discard. Separate the fat from the liquid, and discard the fat. Use what you need and freeze the extra stock you just made.
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