• 1 whole free-range chicken
• 4 quarts cold filtered water
• 2 tablespoons vinegar
• 1 large onion, coarsely chopped
• 2 carrots, peeled and coarsely chopped
• 3 celery stalks, coarsely chopped
• 1 bunch parsleyCut the chicken parts into several pieces. Cut the neck and wings into several pieces also. Place chicken or chicken pieces into a large stainless steel pot with water, vinegar and all vegetables EXCEPT parsley. Let stand 30 minutes. Bring to a boil, and remove scum that rises to the top. Reduce heat, cover and simmer for 6 hours. Remove meat and save for other dishes. Return bones to pot, and continue cooking another 4 to 6 hours. About 10 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth. Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals. Skim off this fat, and reserve the stock in covered containers in your refrigerator or freezer.

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