Making nutritious and rich chicken stock has never been easier. After picking that bird clean of meat put everything in the slow cooker and add water and a secret ingredient. Skin, bones, and cartilage will transform and become a rich stock by morning that can be used immediately or saved for later use. —AStrayKitchen
Chicken carcass - Everything can be used. bones, skin, cartilage, and any liquid from the roasting process
Place the chicken carcass and any skin or juices into a 6 qt slow cooker.
Sprinkle with salt and pepper. Add the apple cider vinegar and top off with water. Put the lid on the slow cooker and set it to low.
Let this cook for 8-12 hours. The smaller bones will break and crumble when pinched. Strain out the solids with a mesh ladle and strain the stock through cheese cloth before using or storing.
The stock can be used right away or stored for later use. It will keep up to a week in the fridge or several months in the freezer.