1 whole chicken
gizzards from 1 chicken (opt)
feet from 1 chicken (opt)
4 quarts cold water
2 tbsp vinegar
1 large onion, coarsely chopped
2 carrots, peeled & coarsely chopped
3 celery sticks, coarsely chopped
1 bunch parsley
Cut the chicken into several pieces or use whole. Place into a stainless steel pot with water, vinegar and all vegetables, except the parsley. Let stand 30 minutes to 1 hour. Then bring to a boil, and remove the scum that rises to the top. Reduce heat, cover and simmer for 6 to 24 hours. The longer you cook the stock, the richer and more flavorful it will be. Vinegar helps to break down the calcium in the bones, imparting those valuable minerals to your broth. About 10 minutes before finishing the stock, add parsley. This will impart additional mineral ions into the broth.
Remove the chicken with slotted spoon. Remove the meat from the bones. Reserve for other uses, such as chicken salad, enchiladas, sandwiches or curries. Strain the stock and put in the refrigerator until the fat rises to the top and congeals. Skim off the fat and reserve the stock in covered containers in your refrigerator or freezer.