In a large stock pot, over high heat, add the oil.

When the oil is hot, add the onions, carrots, and celery.

Saute for 2 to 3 minutes.

Add the remaining ingredients and bring to a boil.

Reduce the heat to low and simmer for about 2 hours.

Remove the stock from the heat and skim off any scum that is on the surface.

Strain the stock through a large fine-mesh sieve. Discard the bones and vegetables.