Preheat oven to 400 degrees F. Roast the chicken bones on a greased baking pan for about 20 to 30 minutes, until it turns brown with a perfectly nice aroma.

Step 2

After roasting bones place in large pot with 4 quarts of water and bring to boil. Simmer on low for about 1 hour (the colour of the water should turn light brown). Strain the bones and then return broth to the pot.

Step 3

In a skillet over medium, melt the butter. Cook the bay leaf and herbs for 2 minutes, stirring. Then add carrots, onions, and celery and continue to cook until onions are translucent. Add garlic and cook for 2 minutes. Add onion mixture and chicken to the strained broth; bring to boil and simmer again for about 10 to 15 minutes. Seasoning with salt and pepper. Remove bay leaves before serving.