Dry roast bones at 350*F until lightly golden brown by placing the bones in a roasting pan or glass pyrex, (no butter or oil). Roast for about 20 minutes.**
In a large pot, add the bones and cover completely with water. Pour in vinegar or lemon/lime juice.
Bring to a simmer over low heat and maintain for 24 hours. Do not boil. Keep an eye on the water line, make sure the bones stay covered with water. Top off as needed.
Add optional herbs and veggie scraps like onion, carrot, celery, rosemary, thyme, and/or oregano in the last two hours of the cooking time.
Remove from heat and let cool a little. If there is any film on top, skim it off. Strain contents through a cheese cloth or fine mesh strainer. Store in the refrigerator for up to 5 days, freeze for longer.
To make ENDLESS broth: Strain the bones and separate what ever meaty parts you want to eat. Return the cooked bones to the pot and add an additional 1-2 pounds of fresh meaty bones. Begin the process again from step 2. Repeat this process over and over again all week (month?) long. You'll see when the bones are done; there marrow will be gone and the porous parts will have disintegrated. Keep the cycle going by tossing the old bones and replacing with fresh meaty ones until you've had enough.