You can do that. However, some vegetables don't work well for stock - i.e. broccoli, cauliflower, turnips. In other words, avoid the bitter vegetables.

You will obtain a more flavorful stock if you roast the bones with some fresh vegetables like carrots, onions and a little olive oil before putting in the kettle. Amend with the peels and trimmings and add fresh herbs or trimmings like parsley stems and celery tops. Peppercorns, dried red peppers, a bit of lemon juice, are nice additions.

This takes long slow cooking not boiling. You can bring it to a boil first if you like. You'll have protein scum to skim and the stock will lose clarity. Then reduce the heat and allow to bubble gently several hours. Don't use a lid. A concentrated stock will have more flavor, and without fresh meat and minimal fresh vegetables, you need that reduction.

Any good basic cookbook like Joy of Cooking will have instructions on making broth or stock.

Carol

Carol,
Thank you for the response! I'm thinking bones in one container and the veggies in another that way I can roast the bone & meat scraps before making stock.
Thanks again
Ed

Do not add the potato peels and other peels if you plan to can this. They harbor botulism and not added when canning foods.
It would be fine to eat fresh or to freeze.

Yes, since the question only asked about making the stock itself, that was what I focused on.

But canning does raise specific issues, as Linda_Lou indicated. With freezing you have much more latitude.

Carol

Ed,
I don't save bones but I do always have a couple of what I call 'garbage soup' bags in the freezer. They're basically, trimmings and peels from onions, carrots tomatoes, celery etc. that would usually be thrown out. It's amazing how quickly the bags fill up. I was pretty shocked to see how much produce we were actually throwing out - such a waste!

Anyway, when I get a couple of full bags I'll roast a whole chicken for dinner one night and then load the carcass & veggies into the stock pot, make soup and re-freeze. Works great. I think I have a partial bulb of fennel in one of the bags. I've never tried making stock with fennel before so I may be in for an adventure. :)

Fennel makes yummy chicken stock!
Funny aside, fennel is one of my dogs' favorite veggies. They stand and beg when I cut it up. I've thought about baking and marketing fennel dog cookies!

Good to know, tracydr - thanks!