Place chicken or chicken pieces in a large stainless steel pot (or crockpot on low for 12-24 hours) with water, vinegar and all vegetables except parsley. Bring to a boil. Once it boils, reduce heat, cover and simmer for 12 to 24 hours. The longer you cook the stock, the richer, more flavorful, and healthier it will be. About 10 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth.