Peel carrot. Cut carrot, onion, and celery into 3 to 4 inch chunks.

Add chicken, carrot, onion, celery, vinegar, salt, and bay leaf into a 5.5 quart crock pot.

Add water to just cover.

Cover the pot and cook at low for 12 to 18 hours.

Turn off the pot and let cool then strain.

Put in fridge long enough to let the fat solidify then skim it off the top.