Arrange the beef tails, chicken carcass, and turkey wing on a baking sheet. Roast for about 35 minutes at 200°C to build deep flavor.
Transfer the roasted bones to a large pot, add the chicken feet, and cover with water so it reaches about 3 cm above the bones. Add the apple cider vinegar if using.
Heat the broth very slowly until it barely simmers, making sure it doesn't boil intensely. Let it cook gently for a minimum of 10 to 12 hours.
Add the charred onion, carrot, parsnip with parsley, celery stalk, tomato, ginger, lemongrass, star anise, and peppercorns for the final hour of cooking.
Strain the broth to remove all bones and aromatics. Let it cool completely. Once cooled, it should set into a firm jelly.
Skim off the layer of fat from the top (you can save it for frying). Season the pure broth with salt to taste before drinking.
Cook it hands-free.
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