I am the odd ball.
I do the same as others in some respects: vinegar, veggies, spices, and simmer for 24 hours (I have only done chicken bones usually from roasted chicken) NEVER smells like roadkill. It always smells delicious and fills the house with goodness.
Since it is chicken, I do set it in the frig for the fat to harden on top. Mark says of chicken:Speaking of fat, I’d toss poultry fat. It’s a relatively high-PUFA animal fat, and a day of simmering has probably damaged it beyond repair.
Read more: Cooking with Bones | Mark's Daily Apple
My difference is that, after 24 hours since the bones just disintegrate, I just grind it all up - bones, veggies - all of it. It makes a super thick, super delish bowl of yummy. It looks like... well I wont say what it looks like.... but it really is so delicious.
I put it in containers and/or bags. Bags can then lay flat and stack nicely in the freezer.