In a large stock pot, place the chicken feet and backs, add water, turn the heat to high and bring to a boil.
Add onions, celery, carrots, rosemary, oregano, thyme, salt and apple cider vinegar.
Leave uncovered, and continue simmering for 3–4 hours, adding additional water, 1 cup at a time, if needed.
Strain and cool the broth completely, uncovered, discarding all bones, vegetables and herbs.