Making chicken stock is good for the soul and when it's as easy as this it's even better. Use your stock to make soup, risotto or just load up on the smug factor and save it in the freezer until you are in the mood to create something delicious.
Bones and carcasses from all your roasted chickens
1 large, resealable freezer bag
1 slow cooker
a small handful of peppercorns - around 10
Gather bones and carcasses from all your roasted chickens - even from the ready cooked birds that you may pick up from the supermarket (confession ... this is what I use the most).
Start off a large, resealable freezer bag and keep adding your bones and carcasses to it in the freezer every time you have some more. Do make sure the new ones are completely cold before they join the frozen ones.
When you have enough to loosely fill your slow cooker, defrost them and tip them into the bowl with a halved onion and a few peppercorns. Cover with cold water.
Turn the slow cooker to LOW and leave to simmer overnight. No precise timing required.
In the morning drain the stock in a colander and allow to cool before storing in your containers of choice. I use old margarine containers and I freeze the stock until I'm ready to use it.