Instructions

1. Place the bones in a large pot and cover with water. Turn the oven to 450°.
2. Boil vigorously for 20 minutes. You should see white foam on the top.
3. Pour through a strainer and rinse with cold water. Thoroughly clean the pot.
4. Place bones in a roasting pan and coat with olive oil. Place in oven for about an hour - until they have a nice color.
5. While the bones roast, slice the onions and garlic, then saute with olive oil until golden brown.
6. Add the roasted bones and bay leaves to the pot, then add just enough water to cover (I used 11 cups).
7. Bring to a boil, then lower the heat to a low simmer for 4-6 hours. 
8. Remove the bones using tongs, then pour through a fine mesh strainer to a smaller pot. Add the lid and place in refrigerator overnight.
9. Using a spoon or knife, scrape off the layer of fat on top. The stock should have the consistency of Jell-O. If it's too watery, you may consider boiling to reduce.
10. Place into containers and freeze until needed. I use these 1 cup containers which work great.