In the Fall and Winter months my husband refers to me as The Soup Nazi, not very Politically Correct, but you get the drift. I love making soup, stews and breads in the colder weather. I rarely use broth/stock out of a can, I prefer to make my own, it is so dang easy and you control what goes into it.
Every time we have a Roasted Chicken dinner, I know the next day I will be picking the meat off and making stock. I have always done it the old fashioned way on the stove top. A gal at the Farmers Market told me to try it in the Crock Pot and I am glad I did, it was way easier and ever tastier if that is even possible! YUM!
2 stalk celery & leaves
1 onion, quartered
1 carrot, in chunks
1-2 garlic cloves
Break the bones apart so that they'll fit better into the crock pot
Put bones, skin, and fat from the chickens into your slow cooker/crock pot, add vegetables
Add cold water until crock pot is full to 1 1/2 inches below the rim
Cook on high 4 hours and then on low for another 6-8 hours or overnight
Strain the stock through a colander or cheesecloth and chill to solidify the fat for easy removal
Portion out and freeze stock in whatever quantities suit your needs.
Tip -- Be sure that the water is COLD