1 whole organic farm raised chicken, about 3-4 pounds
4 organic chicken thighs
2 tablespoons apple cider vinegar
3 celery stalks, washed and chopped
3 medium red onions, peeled and chopped
1 leek, white and green parts
3 garlic cloves
1 tablespoon whole peppercorns
1 bunch of organic parsley

Cut off end and chop leek using almost all the green part. Place in a bowl of water and soak for 10-15 minutes to get the grit out. Rinse well.

Place chicken in a large stock pot. Cover completely with cold filtered water.
Add vinegar and all the chopped veggies. Bring to a boil and then turn heat down to low and simmer for 4 -6 hours (up to 24 hours). Scoop off any scum that rises to the surface. After 2-3 hours, remove chicken meat from bones and save to use in soup or salads.

Add parsley during the end of cooking time for about 15-30 minutes. Let cool and then strain through a colander over a large bowl or container. Discard remaining bones and veggies.

Keep in air tight container in refrigerator for up to 7 days. Freezes well.