Place bones in a shallow roasting pan; bake at 450 degrees F for 45 minutes or
until bones are well browned, turning occasionally.
Combine browned bones and 6
quarts water in a large stockpot. Bring to a boil; cover, reduce heat, and simmer
1 1/2 to 2 hours. Skim surface frequently to remove scum. Uncover and continue cooking
Add carrots and remaining ingredients. Reduce heat to low, and cook, uncovered,
Remove from heat, and cool.
Strain stock through a cheesecloth- or paper
towel-lined sieve into a large bowl; discard bones, vegetables and seasonings. Cover
and chill stock.
Skim and discard solidified fat from top of stock.