Cover the chickens and giblets with water in a big stockpot or kettle.
Bring to a boil then lower heat and cook until just tender (don't overcook!). Do not skim off the foam--it contains valuable nutrients. Remove chickens from water and take meat off the bones. Return the bones to the pot and add the vegetables, vinegar and seasonings. Bring back to a boil, lower the heat, and simmer with the lid askew for at least one hour, adding more water when if it gets too low. Shred the cooled chicken meat with clean hands, chop the giblets, mix them into the shredded meat, and freeze.

When the vegetables are very soft in the broth, strain it, and discard the vegetables, bones, etc. Measure out four cups of this rich broth with chicken fat and use it to cook two cups of brown rice with just a dash of salt for one hour in a covered pot on low heat, then freeze. When it has cooled, pour the rest of the broth, with fat, into ice cube trays and freeze.

Before feeding time, pull out of freezer one broth cube, 1 part rice, and 2 parts chicken. Thaw in a bowl in the steamer on the stove, stir up and serve at room temperature. DO NOT MICROWAVE (changes the molecular structure). Kittens especially need the chicken fat, so don't skim it off.