Dark Chicken Stock "C" style

1000 grams onion / 500 grams celery / 500 grams carrot / 1-#10 can whole tomato / 5 sprig thyme / 3 bay leaves / 1 TB Black Peppercorns / 40 lb Chicken Bones / 2 Leeks, washed / Roast bones for several hours until dark and aromatic. Place in a stock kettle just large enough to hold bones and vegetables. Cover the bones with water and bring to a boil then simmer. Cook 3 to 4 hours. After 3rd or 4th hour add the vegetables raw, uncooked. Cook 45 more minutes and strain. The idea or reasoning for adding the vegetables at the end is that we do not want the vegetables to cook down to much. Think of it as making a vegetable stock. Just as then you would only cook the stock for a short time, its the same principle with all stocks we make here. Adding and cooking the aromatics for just enough time to make the flavor. Anything after that the vegetables begin to break down and goes away your clear broth.