Roast the chicken bone for about 20 to 30 minutes, until it turns brown with a perfectly nice aroma.
Place the roasted bone in 3 quarts of water and bring to boil. Simmer on low for about 30 minutes. The colour of the water should turn light brown. Remove bones.
While creating the stock, 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 chicken meat to skillet and cook, stirring, for 10 minutes more, then add the chicken stock. Bring to boil and simmer again for about 10 to 15 minutes. Adjust seasoning with salt and pepper. Remove bay leaves before serving.