Kat Can Cook

0 Preheat Oven to 400 degrees
1 Arrange chicken bones and feet on a large roasting pan
2 Roast  in the preheated oven until bones begin to brown, about 45-60 minutes
3 Transfer bones to a giant stockpot along with the vegetable scraps, vinegar, peppercorns, and bay leaves and pour in enough water to cover bones
4 Bring to a boil and reduce to a skimmer, skimming the top to get off the impurities that bubble up to the surface.  Cover with the lid and simmer for 10-12 hours, adding a tablespoon or two of salt halfway through.
5 Strain broth through a fine-mesh strainer into a container.   Refrigerate or freeze after cooled.  Broth will be good for 3-6 months if frozen.
6 Enjoy!