Roast, uncovered, tossing several times, until the meat is deeply browned, 1 to 1¼ hours. If the vegetables are browning too quickly, drizzle a few tablespoons of water over them and toss again. 3. Transfer the bones, vegetables, and any juices to a large stockpot or Dutch oven and set aside. Splash the wine into the roasting pan and scrape up the browned bits. If necessary, place the pan over medium heat and heat the wine, scraping the bottom of the pan, to lift o any stubborn bits. Pour the liquid into the stockpot. 4. Add the mushrooms, garlic, parsley, thyme, and bay leaves to the pot and pour in 3 quarts of cold water, or enough to cover. Bring to a boil over high heat, then reduce the heat to low so the liquid barely simmers. Skim and discard any foam that oats to the surface. Gently simmer the stock for 3½ to 4 hours, being mindful it doesn’t boil. 5. Strain, cool, and store the stock as in steps 2, 3, and 4 of Chicken Stock. The stock will keep in the fridge for up to 3 days and in the freezer for up to 2 months.