Prep time 10 minutes
Cook time 180 minutes
Remove white and dark meat from the chicken, and place the carcass in a large stock pot. Add all ingredients, except salt and pepper, with 8-9 cups water. Bring to a boil, then reduce heat to medium-low and simmer covered for 2 1/2 hours. Season with salt and pepper, then strain through a sieve into storage containers.
Toss orzo, peppers, tomatoes, cucumber, and feta cheese in a large bowl.
Combine remaining ingredients in a jar and shake to mix well.
Pour vinaigrette over salad and mix to distribute evenly.