Brown the bones in a heavy pan if there is meat on them. If there is no meat, roast the bones in a 400 F oven for two hours, being careful not to burn them.

Chop the carrots, celery and onions. The onion skin will add to the color of the stock.

Place all of the ingredients in a heavy stock pot and simmer for 12 hours. Add water as necessary to keep the other ingredients covered. Alternately, bring to a simmer and place, covered, in a 225 F oven overnight.

Strain the stock. A layer of fat will form on top of the stock as it cools. This is a sufficient seal to keep the stock fresh in the refrigerator for a couple of weeks. It freezes well, too.

* A basic brown soup stock - This is a similar stock to the one Jeff Smith describes in "The Frugal Gourmet." I usually use bones with meat on them; he recommends meatless ones.

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