• Place all bones and chicken feet or neck in your stock pot.
• Cover completely with water
• Splash a few tablespoons of vinegar in the pot
• Let the pot stand at room temperature for at least 30 minutes
• Bring the pot to a boil- promptly bring it to a simmer as it begins to roll. Foam will float to the top as the pot begins to heat up- skim as much of this off as you possibly can.
• Once you have removed all of the scum, add all your veg to the pot and cover with your lid.
• Allow the pot to slow down to a slow roll- only one or few small bubbles will appear up top but it will not be bubbling per se, and you do not want the stock to be completely still either. Check in a little more frequently in the beginning of your roll to make sure the temperature remains stable
• Keep your pot covered, at the same temperature with occasional checks for 12-24 hours.

If you are only using chicken bones and no chicken feet or neck, then I recommend doing this for about 8 hours. There is less collagen in these bones and it is not as necessary to roll it for that long. If you are using beef bones, chicken feet, oxtail then it is seen as a waste to not roll it for at least 18 hours.

Note: keep the lid on as you do not want to create any reduction, you want nearly the same amount of liquid (you will only lose about an inch of water in the process, so long as you keep it covered). What will occur will be flavor and nutrient extraction from your ingredients. It will continue to extract nutrients the longer you roll your stock, so we don't want to lose any liquid.