I cooked the chicken in large stock pot with 2 buillion cubes, 1 large onion quartered peeling included, 4 carrots peeled and cut into large chunks, 4 ribs celery cut into chunks, tablespoon thyme, tablespoon parsley, 3 cloves of garlic peeled and crushed, 2 bay leaves, 8 peppercorns in a large pot covered in 2 gallons of water. When chicken legs were pulling apart from the body approx 20 to 30 minutes. I removed the chicken and let it cool just enough for me to handle it. Peeled skin off and put back in with the stock, removed meat from bones and put the carcasses back in pot and continued to cook for about 2 hours. Next time I am going to let the stock cook for a whole 8 hours, possibly in the crockpot over night.
I then strained the broth by using coffee filters and a strainer. I would of used cheese cloth but I didnt have any at the time. It yeilded a beautiful stock with a great flavor.
While the stock was cooking I peeled and chopped the vegetables, cut up the chicken and steralized the jars. The corn, peas and green beans were all from the frozen food section of the grocery store.
Layer each of the ingredients into a one-quart canning jar. Alternate darker to lighter colors for a good look to your layers. i arranged mine in this order: potato, carrot, green beans, peas, chicken, corn, onion and tomato. You certainly can do it any way you like