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Preheat your oven to 400 degrees Fahrenheit and roast the bones for 20 to 30 minutes. This caramelization will enhance the flavor of your stock.
After roasting, transfer the bones to a pot and add cold water, vegetables, and aromatics.
Bring the mixture to a simmer, ensuring that it never reaches a boil. This will help develop a rich flavor.
As the stock simmers, you may notice grey foam rising to the surface. This is coagulated protein; be sure to skim it off for a cleaner, clearer stock.
Once the stock is done, place it straight into an ice bath to cool quickly. This helps prevent histamine buildup that can occur if the stock cools slowly.