Place chicken carcass in a large stockpot with the water
Bring pot to a boil, then reduce to a simmer
Place onion, carrot, and garlic on a parchment paper lined baking sheet; roast at 400°F for 1 hour
Add roasted vegetables to stock
Then add parsley, thyme, celery, bay leaves, and apple cider vinegar
Cover pot, simmer stock one hour, then cool and strain
Fill one quart mason jars with 3 cups stock each, leave 1 cup space in each jar for expansion
Freeze stock in jars for up to 3 months
Use in soups, sauces, or drink plain
