Cooking Light JANUARY 1999
Combine first 7 ingredients in a large Dutch oven; cover and bring to a boil over medium heat. Reduce heat; simmer 40 minutes or until chicken is done. Remove chicken from cooking liquid; cool. Remove chicken from bones; reserve meat for another use. Return bones and skin to cooking liquid; stir in vinegar. Cover and simmer 1 hour.
Strain broth through a sieve into a large bowl; discard solids. Cover and chill broth 8 hours. Skim solidified fat from surface of broth; discard.
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