Rinse bones under cold water, pat dry. Place in oiled roast pan. Brush with tomato paste. Roast @350, turning occasionally with tongs - about 1 hour. Don't let them burn.
Roughly chop onion, celery & carrots. Place on oiled pan & roast @ 350 until lightly carmelized.
Transfer bones to large pot. Add a few cups of cold water to roast pan to deglaze & add to pot. Add roasted veg, herbs, peppcorns & bay leaves. Fill with cold water until just barely covering ingredients. Add vinegar. Bring just to a boil & reduce heat immediately. Keep at a slow simmer 8-12 hours or up to 24. Skim scum that forms.
Fish out bones. Strain into another pot. Cool & freeze.
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|Serving Size: 1 Serving (481g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 1 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 26.4mg||1 %|
|Potassium 110.2mg||3 %|
|Total Carbohydrate 3.7g||1 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 2.8g|
|Protein 0.5g||1 %|
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Calories per serving: 17
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