Our Exec and our Sous are in a rather heated debate over how to make stock. Our Exec makes his stocks the way I learned in school, roasting the bones in the oven. He claims our Sous Chef's way merely "sears" the bones and does not really extract as much flavor from them as roasting them in an oven does. Its pretty obvious whose way reigns supreme, but I was wondering if anyone else has heard of the style of stock our Sous makes. Our Sous roasts the bones (chicken or veal) in the big tilt griddle that we have with a little oil. He adds mirepoix and tomato paste and continues to roast everything together. After deglazing with a little burgandy and water, he scrapes the bottom of the skillet clean with a giant metal spatula, adds his sachets, and then fills the entire tilt griddle with ice (close to 5 standard size ice pails). His reasoning for the ice is that supposedly colder water extracts gelatinous material from the bones better, and you can't get much colder than ice. His reasoning for roasting the bones in the pan is that you don't lose any precious fond when transferring bones from a roasting pan to the kettle since everything done within the skillet. Opinions? I'm not looking to prove either boss wrong, I was just curious to see if anyone else has heard of methods like this.