0 To a large stock pot, add the chicken carcass, carrots, celery, onion, garlic cloves, rosemary, thyme, parsley, salt, black peppercorns, and bay leaf. Cover with cold water and add the apple cider vinegar. Bring to a boil.
1 Once boiling, reduce heat to medium-low and cover the pot. Allow it to lightly simmer for 3 to 4 hours, stirring every hour.
2 Remove from heat and allow to cool 30 minutes before straining the stock from the carcass and pulp with a fine-mesh strainer. If desired, remove the finest particles and impurities, strain the stock through a cheesecloth in addition to a fine-mesh strainer.
4 Pour homemade chicken stock into clean wide-mouth jars. Allow it to cool completely before adding a ring and lid. Store in the refrigerator or freezer.
