Preheat oven to 350 degrees. Place bones in roasting pan and cook 30 minutes. Remove bones to soup kettle, pour in juices and fat from pan, and add water. Bring to a boil, boil 5 minutes, and skim. Reduce heat and simmer 2 hours, partially covered. Add spices, herbs, and vegetables and cook 1 hour longer. Cool, strain, and chill. Remove fat from top. Season with salt.