Dark Chicken Stock

This is truly an all day event but it is worth it to have delicious dark stock to use in everything I cook. Thank you Anthony Bourdain for the how to.

INGREDIENTS

1	whole chicken + whatever you use to roast a chicken (3 1/2 lb chicken makes 10 c broth)
Vegetables equivalent to 1/3 of the volume of the bones
50	% onion, peeled, rough chopped
25	% carrot, peeled, rough chopped
25	% celery, leaves removed, rough chopped
Herbs and spices
2 to 3	sprigs fresh thyme
	some whole black peppercorns
2 to 3	bay leaves

INSTRUCTIONS

1.	Roast the chicken. When cooled, remove every bit of meat from the bones. (A good chicken salad may be called for here.) Break up the bones into manageable pieces.
2.	Roast the bones again on a roasting pan at 350 until they are nice and dark.
3.	In a separate pan roast the vegetables.
4.	Dump bones and vegetables into a large pot and fill nearly to the top with _cold_ water. Add a herbs and spices (note: do not improvise and add salt; as it cooks it gets saltier).
5.	Bring up nearly to a boil but DO NOT BOIL then reduce to a simmer. Simmer slowly for 8-10 hours. Occasionally remove foam from the top.
6.	Strain multiple times through a fine strainer covered in cheesecloth to remove any particles and store.