Place chicken carcass in a 8-qt stock pot along with carrots, celery, peppercorns, apple cider vinegar, onion and garlic. Then fill pot with enough water to cover at least half of the chicken carcass. Arrange all vegetables so they are in the water.

Cover pot with lid and bring pot to a hard boil and then immediately turn heat to simmer for about 1 1/2 hours occasionally turning the carcass over and stirring.

The water will start to turn a light brown to a deep golden color the longer it cooks. Turn heat off and allow broth to cool.

Once broth has cooled to touch strain bones and vegetables from broth. To do this I use a colander and place it in a large bowl and then pour the broth and all ingredients into the colander. Remove colander and discard bones and cooked veggies. I then strain the broth again only this time I use a large fine mesh strainer. Holding metal strainer over stock pot and then pour broth into the strainer. The chicken broth is then ready to use or pour into mason jars and refrigerate. Once the broth has cooled completely there should be a layer of fat that has accumulated at the top of the jar. The presence of fat is normal and can be discarded prior to reheating or incorporated back into broth. Be sure to use chicken broth within 48 hours or freeze in plastic containers for up to three months.