Preheat oven to 400F & place bones on a parchment-lined baking sheet. If they are frozen that's totally fine.

Roast for about 45 minutes to an hour, or until they are browned and caramelized. They may need a little more time if frozen but it doesn't matter too much how long you cook them, as long as they get browned and caramelized.

Move bones to a large pot, pressure cooker, or slow cooker and cover with water. It's fine if little pieces are sticking out of the water, but we want the bones submerged for the most part. I usually add water about 1 inch above the bones.

Add in vinegar & sprinkle in some salt.

For instant pot: make sure to leave a little room below the fill line. Secure the lid and cook on high pressure for 3 hours. Once it's done I usually let it sit for a while to depressurize on its own and then I do a quick release.

For the crock pot/slow cooker: cook for 12-24 hours at a simmer. If your crock pot has it, use the "keep warm" function as that will give you the perfect temp for cooking long periods of time. If not, cook on low with the lid slightly ajar so it doesn't boil too much. We want to cook it low and slow. If you'd like, you can experiment with the timing—you may only need 12 hours of cooking. See how gelatinous your broth is the first time you make it & then adjust from there.

For a regular pot: bring everything to a boil & then immediately reduce to a simmer and allow to cook for 12-24 hours. Depending on your stove it may not be safe to leave it on all night so please take this into account and do your research. If you'd like, you can do 12 hours then put in the fridge overnight & do 12 hours again the next day. Or you may only need 12 hours.