Preheat you oven to 220°c then add the bones to a roasting tray.
Place in the oven and cook until the bones have browned and any excess fat has melted into the tray. Usually about one hour.
Carefully remove the bones from the tray with kitchen tongs into a large saucepan. Pour away the fat from the tray and the vegetables to it.
Place the tray of vegetables back in the oven for about 45 minutes until also well browned. (Do not worry about them burning as you want a really dark roast to add colour and flavour to your stock.
Add five litres of cold water to the pan with the bones and turn on the heat. Brig to a boil and then turn down to a simmer.
Any excess fat will float on the top, remove this using a ladle. You should do this every hour.
Add the roast vegetables, herbs and spices and continue to cook for 8 to 24hrs, the longer the better. You should top the water up and maintain the same level where possible.
Once you are happy with your stock remove from the heat. Now pass your stock through a fine sieve into another pan using a ladle.
At this point you can either concentrate the stock by reducing it over high heat until it thickens or reserve it as it is to enjoy as an extremely healthy beverage.
