Hot smoke chicken bones for 1 hour. After 40 minutes, pour off any fat and liquid in pan to separate roasting pan with onions, carrots, and celery.
Coat vegetables evenly, and roast in oven at 350-400 degrees, for 20 minutes. Add bones, vegetables, and remaining ingredients to pot, and cover with cold water. Simmer for 12 to 24 hours, allowing low bubble.
Skim impurities from top of broth. Pour through mesh strainer with cheese cloth and allow to cool. Season with salt to taste.