Preheat the oven to 400 F.

In a roasting pan, roast bones and trimmings until well browned, about 45 minutes, stirring occasionally.

Transfer bones and trimmings to a stockpot, and degrease the roasting pan. Place over medium-high heat and stir in 1/2 cups of water, scraping up any browned bits. Pour these deglazed juices into the stockpot.

Add remaining ingredients and water to cover. Bring to simmer over medium heat, reduce heat to low, cover partially, and simmer 3 to 4 hours, skimming frequently.

Strain stock into bowl through a colander lined with double layer of dampened cheesecloth. Gently press solids to extract all of the liquid, discard the solids. Cool. Remove fat from surface.

Stock can be stored for up to a week in a refrigerator.

Chef: Jean-Jacques Rachou, La Cote Basque Restaurant, New York