Preheat oven to 425 degrees F.

Line a baking sheet with foil and spread the bones out on the sheet.

Place the veggies in a baking dish or on another foil lined baking sheet. Coat with the olive oil.

Bake the bones and the veggines in oven for 45 minutes.

In a large stock pot, combine bones, vegetables, water, peppercorns, and bay leaf.

Heat the mixture on medium heat until the liquid begins to release steam and turn the heat down to low before it just about comes to a boil.

Continue to cook without allowing it to boil for 12 to 14 hours, skimming any foam or "skum" off the top.

Allow to cool for about an hour. Remove bones and vegetables and strain through a fine wire mesh.

* If you want to remove the fat, go ahead and do this now by skimming it off. I recommend keeping it.

Ladle into sterilized canning jars and store in refrigerator or pour cooled broth into ice cube trays to freeze for storage in the freezer