4 pounds bony chicken pieces, including necks and backs (Roasted, is best)
2 or more chicken feet, if desired (they REALLY improve the flavor and nutrition of the broth)
1 large onion, quartered
4 carrots, washed and chunked
4 ribs celery, cut in half
1 leek, white part only, cut in half lengthwise
10 sprigs fresh thyme
10 sprigs fresh parsley with stems
2 bay leaves
2 whole cloves of garlic, peeled
2 Tbsp. white vinegar
2 gallons cold water
Place cool water, chicken bones (and feet), veggies, spices and vinegar in a 12 quart stockpot or crockpot. Allow to sit for 30 minutes. Cook on high until just boiling, then turn the heat down to medium. Skim the scum occasionally. Add hot water, if needed, to keep the bones and veggies submerged. Simmer, covered for 6-8 hours or up to 48 hours. (If simmering overnight in stovetop, turn heat to very low and keep tightly covered.) When using the crockpot, begin on high heat for several hours, then switch to low heat for the remaining time OR start with hot water rather than cold and keep it on low heat.
Strain stock through a colander or strainer into another large pot. Discard the bones and veggie scraps, but save any meat. Put stockpot in sinkful of ice to cool quickly, then refrigerate overnight. Remove solidified fat from stock if desired. Keeps in fridge 2-3 days, or freeze for 3 months.
When refrigerated, the stock should be almost solid from all the gelatin.