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.
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