Heat oven to 450 degrees F.
Place bones in a roasting pan, and roast, stirring occasionally, for 45 minutes. Add onions, garlic, carrots, and celery to roasting pan. Return to oven until well browned, roasting for a total of 1 to 1 1/2 hours.
Remove roasting pan from oven, and transfer bones and vegetables to large stockpot; discard any fat. Heat roasting pan on stove over high heat. Add wine to deglaze, stirring to loosen any browned bits from bottom of pan. Transfer to stockpot, and add bouquet garni, tying it to the handle of the pot for easy removal.
Add enough cold water to cover by 2 inches. Bring to a boil, and reduce to simmer. Cook for 7 to 8 hours, skimming frequently.
Strain the stock through a chinois or fine sieve into a large bowl or pot, and set the bowl in an ice bath. When cool, cover, and refrigerate overnight.
Remove layer of fat from bowl or pot. Stock can be stored in refrigerator for 3 days and frozen for up to 3 months.