Prepare the chicken carcass by inspecting for excess fat and trimming as needed.

Chop onion, carrots, and celery into large chunks, and mince garlic and ginger.

Combine the chicken carcass, chopped vegetables, ginger, turmeric, garlic, bay leaf, and black peppercorns in a pot.

Pour filtered water until all ingredients are covered and add vinegar.

Slow cook or simmer for 12 to 24 hours, checking water levels as necessary.

Strain the broth using a fine-mesh sieve or cheesecloth into a large bowl.

Let cool, then store in glass containers for refrigeration or freezing.