Season chicken with salt and pepper and place in large stock pot.

Cut onions into large wedges, 3 stalks of celery and 2 carrots (peeled) into large chunks and place in pot with chicken and bay leaves and peppercorns. Cover with water

Turn burner to high heat and bring to rolling boil.

Boil uncovered for one hour.

Reduce heat to med-low, cover, cook for one more hour. Turn off heat, do not uncover, allow to cool to a temperature where you can touch the bones/meat without burning your fingers.

Place strainer (mesh works best) in large bowl and strain liquid. Reserve all liquid and place back in stock pot.

Discard skin, bones, onions, carrots, celery leaves, peppercorns, bay leaves. Save meat, tear into bite sized pieces and place back in stock pot with broth.

Peel and large chop carrots and celery and add to broth. Add wine and vinegar to taste, a little at a time.

Add salt and pepper to taste.

Bring to a boil and cook until vegetables are tender.

About ten minutes before done, add parsley - saving some for garnish.