Roast the chicken bones in a roasting pan in a 450' (260'C) oven until dark brown (NOT burnt). 5 minutes before the bones are finished, add the mirepoix to roast it as well. When finished, add the bones and vegetables to a stock pot. On the stove, deglaze the roasting pan with water. Add that to the stock pot as well and add the cold water. Bring the stock to a boil and reduce the heat to a gentle simmer. Add the other optional ingredients and cook for 6 hours. Strain the stock through a fine strainer and a cheesecloth and cool quickly.
See the an article on Stocks in CCF's Online Education area for detailed information on the topic, and/or see good recipes for fish stock and vegetarian demi-glace.
If you have a good recipe to share, or have a question about any of the techniques or ingredients mentioned in this one, please feel free to post it at our Facebook Page.
Whether you eat or drink, or whatever you do, do all to the glory of God. -1 Cor 10:31 ESV