Put the bones into a large pot and cover with water.

Add the salt and vinegar and bring to a boil. Turn down the heat and allow to simmer for 6 to 72 hours. You may need to add water as it evaporates.

After several hours, the stock will take on a nice golden brown colour.

When you're finished cooking your stock, strain it through a colander.

Ladle into jars. I use some right away and freeze the rest. Allow extra room for expansion in jars that will be frozen.