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1
Place the knuckle and marrow bones in a very large stockpot with vinegar and cover with water.
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2
Let stand for one hour.
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3
Meanwhile, roast the meaty bones in the oven set to 350 degrees.
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4
When well browned, add to the stock pot along with the vegetables.
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5
Pour the fat out of the roasting pan, and add cold water to the pan, bring to a boil over a high flame, stirring and scraping the juices and bits stuck to the pan.
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6
Add this liquid to the stock pot (leave room in the stock pot so it doesn't boil over).
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7
Bring to a boil.
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8
A large amount of scum (looks like bubbles/oil slick) will come to the top and this needs to be skimmed off with a spoon& discarded.
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9
After you have skimmed, reduce heat and add the thyme and peppercorns.
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10
Simmer for 12 hours up to 72 hours.
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11
For the last 10 minutes, add the parsley.
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12
A crockpot can also be used to simmer the stock if you are leaving the house for extended periods of time.
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13
Remove bones with tongs and discard.
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14
Strain the rest of the stock into a large bowl.
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15
Let cool in the refrigerator and remove the congealed fat that rises to the top, stock will turn to gelatin when cooled, this is normal.
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16
Put 1 quart of the broth into a 2 quart saucepan, transfer the remaining broth to smaller containers and to the freezer for long-term storage.
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17
Add remaining soup ingredients and simmer till onions are translucent, about 10-15 minutes Serve and eat healthy!
