Instructions:

• 1. Add the chicken carcass, onion, celery, carrots, garlic, apple cider vinegar, herbs, and peppercorns to the bottom of a large stock pot.
• 2. Pour 12 cups of cold water into the stock pot. Cover and turn the heat to medium. You want to bring the liquid to a low simmer. You don't want to boil the liquid.
• 3. Let the stock simmer on medium-low heat for 3-4 hours on medium-low heat.
• 4. After 3-4 hours, you will want to strain the stock. Set a fine-mesh strainer lined with cheesecloth on top of a large bowl. Ladle the stock into the strainer, pressing on the contents in the strainer to extract all of the stock. When you finish this step, you should have about 6-8 cups of chicken stock. This amount varies significantly due to the amount of evaporation during simmering.
• 5. To store the chicken stock, ladle it into glass jars and let it cool completely on the countertop. Once cool, you can store it in the refrigerator for up to a week. Or you can freeze the stock for up to 6 months!