Remove from the roasting pan, letting the grease drip off, and put in a large stock pot along with the carrots, celery, onion, garlic, parsley, peppercorns and bay leaves. Cover with cold water, bring to a boil, reduce heat and cover. Simmer for 2-3 hours, or longer. You can skim the foam that rises to the top with a spoon over the simmering time. The longer it simmers the more flavorful the finished broth will be!
Nutritional information is an estimate and will vary with each batch.