Place bones and optional feett in a very large pot, toss with vinegar and cover with cold water. Let stand for 1/2 to 1 hour.
Meanwhile, place the meaty bones in a stainless steel roasting pan. Brown at 350 degrees in the oven, about ½ hour. This improves and enhances the flavor of the broth. When well browned, add these bones to the pot.
Pour the fat out of the roasting pan, add cold filtered water to the pan, set over a high flame and bring to a boil, stirring with a wooden spoon to loosen up coagulated juices. Add this liquid to the pot.
Add additional water, if necessary, to cover the bones; but the liquid should come no higher than within one inch of the rim of the pot, as the volume expands slightly during cooking. Bring to a simmer and carefully skim any scum that comes to the top.
After you have skimmed, add the vegetables, salt and peppercorns.
Simmer stock for at least 12 and as long as 24 hours.
Add parsley in the last 10 minutes of cooking. The parsley is vital as it adds mineral ions to the broth.
Let the broth cool slightly. Remove chicken pieces with a slotted spoon or tongs.
Strain the stock into another large bowl and place in the refrigerator until the broth congeals and the fat rises to the top. Skim off the fat which can be used for future cooking. Transfer broth smaller containers and to the freezer for long-term storage.
Variations: This broth can be made with organic beef as well.
Four Corner Farms