Small amount of carrotonion and celery (leave these whole or in very large chunks)
A dried bay leaf or two
A clove of garlic or two
A few small sprigs of fresh thymeoptional
Water to cover
A good pinch of salt
Instructions
Roast the bones at 375 until nicely toasted and browned, turn them over once in a while to make sure they get evenly caramelized, this should take about 45 minutes to an hour, depending on size.
Transfer the bones to the crock pot with the carrot, onion, celery and herbs. Cover everything with water, there should be just enough water to barely cover the bones, then put on the lid and cook overnight on medium-high heat for for at least 4-5 hours, and as many as 24, depending on how much time you have.
Remove the solids and discard, then strain the stock through a fine strainer (optional) cool to room temperature, season with a good pinch of salt to taste, then transfer to labeled containers and refrigerate or freeze.