Step 1

Add the chicken bones, vegetables, bay leaf, vinegar, and kosher salt to a large stock pot. Pour in the water, making sure that everything is well-covered.

Step 2

Bring the water to a boil over medium-high heat, then reduce the heat to low so that the stock simmers gently. Skim off any foam that rises to the top as necessary. Cover and allow the stock to gently simmer for 12-14 hours.

Step 3

Strain the chicken stock into a large bowl or container using a fine mesh sieve or cheesecloth. You can use the broth immediately or portion it out and store it in the refrigerator or freezer. If you want to reduce the fat, refrigerate the broth overnight, then use a slotted spoon to scoop the solid fat off the top.