8quartswaterCold, filtered (more or less to cover the vegetables)
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Preheat the oven to 350 degrees Fahrenheit. Place the bones on a baking sheet or roasting pan and roast until they are well browned, about 30 minutes.
Meanwhile, rinse all vegetables well including kombu. In a 12-quart or larger stockpot, combine combine the bones, carrots, onions, leek, celery, potatoes, yam, garlic, kale, parsley, kombu, herbs, peppercorns, spices, bay leaves, salt, and vinegar.
Pout in the water; enough to cover the vegetables by at least 1 inch. Cover the pot with a lid and bring to a boil. Remove the lid, decrease the heat to low, and skim off the scum that has risen to the top. Simmer gently, uncovered, for 8 to 24 hours. Some of the water will evaporate; add more if the vegetables begin to peak out.
Remove and discard the bones and large vegetable pieces, then strain the broth through a large, coarse mesh sieve or colander.
Let cool to room temperature then refrigerate overnight.
The next day, skim off as much fat as you can from the top of the broth, then portion into airtight containers and refrigerate or freeze.
Recipe adapted from The Cancer Fighting Kitchen by Rebecca Katz (Ten Speed Press, 2009).