Preheat the oven to 230C/450F/gas 8.
Place the bones, carrots and onions in the roasting tin and put into the preheated oven for 1 hour.
Remove from the oven and transfer the roasted bones and vegetables to the stock pot.
Add the bouquet garnie, peppercorns and cold water.
Bring to the boil, removing any scum that rises to the surface.
Turn the heat down to a gentle simmer.
Add the salt, cover the pot and simmer for 4 hours.
Strain the stock through the sieve into the large bowl and allow to cool to room temperature before covering with clingfilm and placing in the fridge for a few hours.
Before using for your recipe take the stock out of the fridge and remove any fat that has congealed on the surface and add to your recipe. Any stock remaining can be placed in freezer bags or pots and placed in the freezer for future use.
