Place the raw chicken in the stockpot.

Drizzle the apple cider vinegar over the meat and place the vegetables on top.

Pour over filtered water, covering all the ingredients. Fill as much of the pot as possible, leaving a little room so it doesn't boil over. Add salt.

Bring to the boil, skimming off any white scum as it gets hot. Once it's reached a rolling boil, reduce down to a simmer, put the top on and leave it for a minimum of five hours, and then as long as you wish, up to eight hours. Some of the liquid will evaporate during that time so you can occasionally add some extra water to it, if you wish.

When it's done, take the meat off the bones and use in the soup or for another meal.

Discard the bones and all the vegetables.

Serve broth with a few sprigs of fresh parsley.

Store in a glass jar in the fridge for four days, or in the freezer for three months.