I think this may end up being my permanent way of making stock – it’s so easy and the flavors really deepen in the crock – and I was pretty lacking in ingredients.
1 chicken carcass, post-roasting
onion, cut into quarters
a few whole garlic cloves
salt and pepper (a lot of salt)
fresh parsley, sage, rosemary and thyme (don’t overdo the latter two)
dried dill weed
Dump ingredients in crock. I cooked on high for about 4 hours when at a play – I’m sure low on 8 would be fine.
Drain solid ingredients and store stock in fridge overnight. The next day, skim off fat from the top.