Overnight Chicken Stock

I've already provided a recipe for chicken stock , but this recipe is even easier because you can make it in your sleep (really!) The idea is the same as the stovetop version, you just need leftovers from a whole chicken - the bones and skin, seasonings - herbs, vegetables, whatever you have on hand, and

water. Stick it all in your crockpot, cover it with cold water, and let it cook on low overnight.

In the morning, turn off the heat and allow your stock to cool. Remove the large pieces of bones and vegetables with a slotted spoon. Strain the stock through cheesecloth or a fine mesh sieve into a large bowl. Ladle into containers for storage. Freezer-safe pint and quart jars make great containers for your stock. Whatever you will use for the week can go in the fridge, just stick the rest in the freezer and then put it into the fridge to thaw one or two nights before you need it.