Add water, chicken bones (including giblets), veggie scraps (except parsley) and apple cider vinegar to a pot and let sit for 30 minutes. Do not turn the heat on, the vinegar needs to work on the bones to get the most nutrition possible into your broth!
Bring pot to a boil over high heat, then reduce heat and allow to simmer (covered) for 24-48 hours.
The last 20 minutes of cooking, add in your parsley. As if your broth wasn’t healthy enough, parsley will add even more vitamins and immune support.
After 24 hours, check to see if the bones crumble easily when pinched between your fingers (this is a good sign that all the minerals and marrow are now out of the bones and in your broth!). If the bones still feel firm, continue cooking for an additional 12-24 hours.
Allow broth to cool and carefully strain through a metal sieve into your jars.