Place the chickens, onions, carrots, celery, garlic, parsley, thyme, turmeric, vinegar, salt, and peppercorns in a 16 quart stockpot. Add 4 quarts of water and bring to a boil. Lower the heat and simmer uncovered for 6-8 hours, skimming off any foam that comes to the top.
When finished cooking, set aside until cool enough to handle, and then strain the contents of the pot through a colander. Discard the solids. I like to divide into 3-4 freezer safe glass jars and store one in fridge to use immediately, and freeze remaining portions.
Recipe Notes
Alternatively, you can place all the ingredients into a slow cooker/crock pot set on low for 12-24 hours.