1. Take a large stock pot, and place chicken carcass in it.
2. Add shallots, onion, garlic, whole carrot, celery, apple, and pepper.
3. Then, add the herbs, bay leaf, and peppercorn in it.
4. Top the pan with cold water and bring it to boil. Turn down the heat and allow it to simmer for 3 hours for all the flavors to steep.
5. In a bowl, strain the stock, and refrigerate it. Once the stock is cooled remove the surface stock.
6. Use the stock to prepare soup and sauce.