Coarsely chop vegetables.
Roast bones, vegetables, and garlic at 350F for one hour.
Add roasted bones, veggies, and garlic to large stockpot. Cover with water and add ACV. Allow to sit for 30 minutes.
Add spices and any aromatics. Bring to a boil, then reduce to a simmer.
Simmer 48-72 hours, adding water as necessary. Skim off any impurities as needed.
Once done simmering, strain. Save bones for a second use!