Chicken stock

We've gotten into the habit of making chicken stock from scraps and it's been working out pretty well! We save skin and bones, and when we have two small tupperwares full, we boil them along with some chicken feet. We've been experimenting with adding other things: onion, celery, carrots, and various spices. Most recently, I tried thyme, but that didn't turn out so great.
Anyways, we do the first batch in this stockpot (pictured outfitted with my crocheted pot cozy). Afterwards we transfer the bones (discarding the skin) to the insulated pot and do a few batches there. I like adding some vinegar to dissolve the bone.

The stock we get is not as strong as the stuff at the store - it's easily overpowered by other ingredients - but it has a ton of dissolved (or is it colloidal?) gelatin, which gives it a deeper texture. It's also supposed to be better for you.