Ingredients:
1 Whole organic chicken
½ cup of vinegar
2 Celery stalks
2 Medium sized carrots
2 Onions 
2 Leeks, white and light green parts, only
4 fresh Italian parsley sprigs
1 fresh thyme sprigs
1 bay leaf
Sea salt and freshly ground pepper
Cut chicken up, place in stockpot, and cover with water about one inch over chicken. Add vinegar, and let sit one hour. The vinegar leaches nutrients from bones, and extract nutrients from marrow, tendons, and ligaments. Chop vegetables and add to chicken. Slowly bring to a boil over medium heat. Reduce heat to as low as possible and let simmer, uncovered, for 4-6 hours, regularly skimming off the foam that rises to the surface. Taste and season with salt and pepper.
Strain the stock into a bowl through a colander or sieve lined with cheesecloth (muslin). Let cool at room temperature for about 1 hour, then cover and refrigerate for at least 30 minutes or up to overnight. With a large spoon, remove the hardened fat from the surface and discard it.
Cover and refrigerate the stock for up to 3 days, or pour into airtight containers or zippered plastic freezer bags and freeze for up to 3 months. Makes about 3qts.
Herbs & vegetables add nutrients and flavor to stock
Other fresh herbs can be added to stock. Do not discard meat and bones. They can be reused for soups, sauces, and even eaten alone.
Do same as above for fish and beef stock. Follow these changes:
Fish stock:
Use bones including head of fish and tail. Reduce vinegar to ¼ cup. Add fish sauce if preferred. Bring to a boil and simmer 3-5 hours. Ginger (two table spoons full, minced) is the preferred herb for fish stock.
Beef stock:
Same as chicken stock, except let simmer for 8 hours or more. Use tail bones, feet and other big bones. Recipe requires about 5lbs of bones and cartilage.
Stocks contain: gelatin, collagen, glucosamine, chondroitin, minerals, all essential for healthy bones and joints.