003 Chicken stock

making stock is a great thing to do on a rainy afternoon, slowly simmering a pot of bones and cast offs with Celery Onions and Carrots fills the house with a welcome aroma of home cooking
trying something new today we had some excellent fried chicken the other night so i'm making an experimental stock from the bones and seasoned left over bits should be interesting it's already smelling good
i have some beef bones that I'm going to simmer up for a classic french onion soup i think I'll roast them  first for a richer stock roasting the bones meat and Mirpoix (the mixture of Carrots Celery and Onions) gives  a much heartier end product and of course a Bouque Garni.

1 bay leaf 
3 sprigs thyme 
4 large sprigs parsley (including stalks) 
10 cm (4 inch) piece celery stalked with leaves 
two 10 cm (4 inch) pieces leek (green part)  for those of you new to all this, here is what you do:
Place the bay leaf, thyme, parsley and celery on one piece of green leek. Cover with the remaining piece of green leek. Tie securely with fine string, leaving a length of string attached so that the bouquet garni can be easily retrieved. then drop it in the stock pot. (since since I have Celery in the stock pot already, i will just omit i) i think for the beef stock i'll use a small bundle of parsley, thyme, marjoram, and bay leave, rosemarry, oregano and sage.
it can be as simple or complex as you like depending on what your final product will be
i have a version of Julia's classic french onion soup that i can post here if anyone's interested.