chicken stock in the crockpot

A couple of weeks ago, I made stock for the very first time.  I had no idea it was so easy!  I did some recipe comparisons, mostly of this one and this one, and decided to try it for myself. Since I was going to be simmering the stock while I was at work, I went with the crockpot. I've done it a few times since, and I generally stick to this recipe. It tastes great, and it's full of vitamins (and not grease or sodium).

Ingredients:
1 chicken's worth of the leftover bits and bones (I made chicken the night before using a whole chicken, and used the leftover non-edible extras here.)
Carrots (I used a couple of organic carrots, cut into chunks)
Celery (same here...a few stalks cut into chunks)
Leftover veggies -- you don't have to add these. When I'm cutting up veggies for another meal and have leftover pieces like the tops of tomatoes or the leaves of celery or ends of cucumbers, I save them in a baggy in the freezer to use in stock. More vitamins!
Vinegar -- I used apple cider vinegar, but you don't have to

Directions:
1.  Put the chicken bits and bones into the crockpot.
2.  Fill crockpot with at least 4 quarts of cold, filtered water.  Add one or two tablespoons of vinegar.  I think I added one tablespoon, and I just fill up the crockpot with cold water.
3.  Let sit for an hour or two. I used the time to pick up the kitchen and cut up the veggies.
4.  Add veggies and turn crockpot on high for a little while.  I did this for about an hour before I went to bed.
5.  Turn crockpot down to low and let simmer for 18-24 hours.
6. You're done! Pour through a colander into a container (like a large bowl or pitcher), then pour into your final jars/containers.  I pour mine slowly into pint sized jars, let them cool, then put them in the freezer. I pull a jar or two out and put them in the fridge a day or two before I know I'll be making a big meal and using stock.

This is the richest stock I think I have ever tasted, and I didn't add any salt, so it's not at all sodium-packed like the stock you can buy at the store.  I generally end up with five or so pints of stock, but don't freak out if you don't. I don't use exact measurements for the water; I just fill it.

One more note: If you're putting stock in jars, make sure to fill them slowly.  Glass breaks if you change the temperature too quickly, and you'll be so sad if a jar breaks! I've broken one or two already, and it's very disappointing to lose both the jar and the stock in it.

(Sorry there aren't any pictures! I got so excited about making it that I forgot to photograph!)