Store bought stock is usually chocked full of sodium and preservatives. Since I just roasted my very own whole chicken I thought I would use the leftovers to make homemade chicken stock. It is so simple, and the crockpot does most of the work!
Place chicken in crockpot and cover with water. Add all of the chopped vegetables and the cider vinegar. Add a couple tablespoons of salt, and a generous dash of pepper. Set the crockpot on high until the water starts to boil.
Once the water starts to boil, turn the pot to low/keep warm and let it simmer overnight. The next morning strain the mixture into a jar, or freezer bags. Be careful, it will be a little hot! The stock will last in the fridge for up to a week, and in the freezer for up to 3 months.