Chicken Soup

There is a lot of confusion about how to make chicken soup.  Here's how:

Roast a chicken.  This is not very involved.  Buy a roasting chicken, remove any giblets inside the chicken, wash it, rub it inside and out with salt.  Some warn against stuffing the chicken, but I usually do, usually just with coarsely chopped onions.  Roast at 350 degrees about half an hour per pound.  Once I roasted a chicken covered with foil at 200 degrees, for about 8 hours.  Yum!  

The roasted chicken will have juice in the roasting pan.  Save this!!  
After eating the chicken, or most of it, use the bones and skin and juice from the pan and leftover chicken meat to make the soup.  Put all this in a slow cooker or else pressure cooker and cover with water.  Add about 2 tablespoons vinegar and 1 tablespoon salt.  If cooking in a slow cooker, bring to a boil then simmer for 24 hours or until the bones break easily.  Be sure the water continues to cover the bones.  If cooking in a pressure cooker, also cover bones, skin and juice from pan with water and add same amounts of vinegar and salt.  Pressure cook for about 3 hours. As with the slow cooker, the soup is ready when the bones begin to crumble and break easily.  

Viola!  Chicken soup.  I strain the bones, skin and chicken through a colander and chill.  Then I take the fat off the top when it's chilled and save it.  If the soup seems to be like jello, perfection has been achieved.