Step 1

Combine all the ingredients in the slow cooker: Place the chicken carcass in the middle of the slow cooker (if you have more than one chicken, break the carcass into pieces so it all fits). Loose bones, like drumsticks, can be tucked inside the chicken carcass to save space. Roughly chop the vegetables and scatter them around the chicken. Add the bay leaf and any other herbs.

Step 2

Cover with water: Add enough water to cover the chicken bones. It's fine to fill to within an inch of the top of the slow cooker.

Step 3

Cook for at least 8 hours: Set the slow cooker to "low" and cook for at least 8 hours, or longer (even up to 24 hours!). If your slow cooker has a timer, you may need to reset it once or twice during cooking.

Step 4

Strain the stock: Set a strainer over a large bowl. Use tongs to transfer the big bones and vegetables from the slow cooker to the strainer. When only small bits remain, pour the stock through the strainer and into the bowl. If you'd like a cleaner, clearer stock, clean out your strainer, line it with a coffee filter or cheesecloth, and strain the stock again.

Step 5

Store the stock: Divide the stock between several small jars or storage containers. Cool completely, then cover and refrigerate for up to a week, or freeze for up to 3 months.