The low temperatures of a slow cooker mean that it's perfect for making Chicken Stock without having to tend to it. This is one of those recipes that once you've made it this way, you'll never make it on a hob again!
If you've just cooked a roast, pick all the good meat from the carcass and put everything else into the slow cooker. If that includes herbs, onions, meat juices - that's fine - it all adds flavour.
Add all of the chopped veg, then fill the slow cooker with water leaving about a 2.5cm (1 inch) gap at the top.
Turn the slow cooker onto low, then cook for at least 8 hours. Whilst you're at work or in bed is perfect!
Once cooked sieve the mixture, retaining the stock and discarding everything else.
Tuck a freezer bag into a mug, then pour in your stock to fill the bag within the mug. Once full, seal the bag and repeat the process until you've used all of your stock.
Notes
Storage
You may also find it useful to store some stock in an ice cube tray for those times when you want just a little stock.
Flavour Intensity
Once the stock is made you can increase the intensity by boiling fiercely for a few minutes to reduce the amount of liquid.
Bouquet Garni
Bouquet Garni is available from most supermarkets. If you can't get hold of any, replace with a bay leaf, a bunch of thyme, and a good handful of parsley.