|Chickens||6 Pound, cut into serving pieces (2 Birds Of 3 Pound Each)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Dry white wine||2 Cup (32 tbs)|
|Cider vinegar||2 Cup (32 tbs)|
|Hot water||2 Cup (32 tbs)|
|Carrots||6 , sliced diagonally 1/8 inch thick|
|Onions||4 Medium, cut into eighths|
|Celery stalks||4 , sliced|
|Leeks||2 Small, sliced (Including Some Of Green Tops)|
|Parsley sprigs||4 (For Bouquet Garni)|
|Bay leaf||1 (For Bouquet Garni)|
|Whole cloves||3 (For Bouquet Garni)|
|Thyme||1⁄2 Teaspoon (For Bouquet Garni)|
|Freshly ground pepper||To Taste|
|Lemons||2 , thinly sliced (For Garnish)|
Pat chicken dry with paper towels.
Heat oil in heavy 6 to 8 quart dutch oven or stockpot.
Add chicken in batches and brown well on all sides.
Pour off fat and return chicken to pot.
Add remaining ingredients except lemons and bring to boil over high heat.
Reduce heat to medium-low, cover and simmer gently until chicken is tender, about 30 minutes.
Remove from heat and let chicken cool to room temperature in stock.
Discard bouquet garni.
Remove skin and bones from chicken and cut meat into finger-size pieces.
Cool broth; discard fat and strain broth through cheesecloth.
Pour small amount of broth into large, deep serving bowl.
Arrange chicken in spoke pattern in bottom.
Top with carrot slices in overlapping pattern.
Distribute onion wedges, leeks and 2/3 of celery around outer edge.
Top carrot with remaining 1/3 of celery.
Pour remaining broth over vegetables.
Refrigerate until set