Rinse the bones and put them into a large pot with the meat or meat off-cuts. Cover with about 3 litres (12 cups) of cold water and bring to the boil. Skim the surface of any scum with a slotted spoon. Add the rest of the ingredients and simmer for about 2 hours. Strain through a fine sieve and discard the solids. If you are not using the stock immediately, cool before transferring to a suitable container and refrigerating. Remove and discard any fat that solidifies on the surface of the stock in the refrigerator. The stock will keep for a couple of days in the refrigerator. It can also be frozen when cooled, for future use.