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Toss together all the ingredients in a small covered roasting pan or in a heavy covered dutch oven. Cover and roast at 350 degrees F for about an hour. Pour about 10 cups water (2 ½ liters) over the roasted bones. cover and return to the oven for about 2 hours. Check it a couple of times. You may have to add additional water during this time to ensure the bones stay covered.
Use a fine strainer to strain the stock off the bones. Skim the fat off the surface. You can chill the stock overnight for easy removal of all the fat if you like. Freeze in 16 ounce airtight plastic containers.