In a large stock pot, over high heat, add the oil. When the oil is hot, add the onions
, and celery
. Saute for 2 to 3 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer
for about 2 hours. Remove the stock
from the heat and skim
off any scum that is on the surface. Strain
the stock through a large fine-mesh sieve
. Discard the bones and vegetables.