Brown Chicken Stock

Mire poix
three large  onion
six celery stalks
and equal amount (part) carrot {roughly 25% bone weight}
(Ratio is  50% onion, 25% celery, 25% carrot)
6 peppercorns, one bay leaf, parsley sprigs and  4 fresh Thyme Sprigs)
Five lbs chicken (back)bones and neck for stock.
1/2 cup tomato paste
 Separatelyy toss mire poix in a bowl with a little canola oil and roast at 4oo* F (not 275) until brown.
Follow same procedure with bones. When  brown remove and cool. Scrape pan with water to remove sucs and reserve liquid to add to stock pot.
Place all ingredients in a stock pot. (A five gallon pot should do well) and fill with water to six inches above the level of roasted product (compact). Bring to a boil and four forty five minutes and then let simmer for four hours. Strain and chill in a container placed in an ice bath.