See my Overnight Chicken Stock Recipe for details, but here is how it's done: Once you are done picking off all the meat, throw the carcass and bones back into the crock pot (leaving the onion and cooking juices in there as well) so that you can make chicken stock. It’s a great way to not waste any part of the chicken. I usually start the chicken stock after dinner by filling the slow cooker to the top with water and then adding a bay leaf, carrot, celery, onion, parsley, and thyme. Even if I'm missing parsley or celery I still make it anyway, and it always turns out just fine. I keep it on low all night and then in the morning, I strain it into wide-mouth jars (without shoulders) to store in the freezer. It works great and couldn’t be easier.