Get your smoker to a temperature of around 220°f. Place the chicken bones in a single layer on a sheet pan and roast for 20 minutes. Turn them and allow them to cook for another 20 minutes.

Raise the smoker temperature to 380°f and allow the bones to turn a rich golden brown. Cook for approximately an additional 30-40 min.

Once browned, put the roasted bones in a stock pot or slow cooker. Add in the Apple Cider Vinegar and stir. Let this rest for 30 minutes to draw the collagen and minerals out of the bone.

Apply heat to your slow cooker or stock pot and let this mix simmer. Skim the broth of foam for the first hour using a slotted spoon. This step will give you a clearer broth.

Part way through cooking, add in your vegetables. Adding the vegetables in later helps prevent them from getting bitter during the long simmer time. I add mine when I have about 10 hours left on the simmer time.

Use a mesh strainer to strain the broth into a stock pot or other heat proof container. Place that container in a sink filled with ice and water. Getting the broth cooled quickly is important to prevent harmful bacteria growth.

Once cooled, place in the fridge overnight. You will also want to remove any fat that will appear on top of the broth.

The broth can be stored in the fridge for up to 2-3 days or frozen for up to 3 months.