1. Throw all ingredients into your crockpot or soup pot. Add cold water to within 1 to 2 inches from the top. Allow to sit for an hour or so if possible. This allows the vinegar to start pulling minerals from the bones and cartilage.
2. Turn the temperature on low. Cook for 12 to 24 hours. Keep an eye on the water level, adding water as needed.
3. Strain your broth into glass jars. Use within five days. If you choose to freeze your broth, you can reduce the stock to a demi-glace and freeze in ice cube trays. Reconstitute for making soups.