Another recipe from my nutritionist. Make sure you have a large stock pot for this! I started to make this in my "big" pot and ended up over-flowing. I am so thankful for neighbors; I was able to borrow a stock pot for the weekend!
1 whole, free-range chicken
4 quarts cold filtered water
2 tablespoons vinegar
2 large onions, chopped
3 carrots, peeled and chopped
4 celery stalks with leaves, chopped
4 peeled garlic cloves
2 well-washed chopped leeks
3 parsnips, chopped
3 bay leaves
4 to 5 fresh sprigs thyme, or 2 teaspoons dried thyme
10 whole black peppercorns
1 bunch parsley
Place chicken into a large pot with water, vinegar, and all vegetables except parsley.
Let stand 30 minutes to 1 hour.
Bring to a boil, and remove scum that rises to the top.
Reduce heat, cover and simmer for 12 to 24 hours. The longer, the better!
About ten minutes before finishing the stock, add parsley.
Remove the chicken, let cool and remove the meat; reserving for other recipes.
Strain the stock in 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.