Crockpot stock

I've made stock before and was always disappointed with the results. It was thin, watery... not the magical stuff I'd been led to believe it was. Then I discovered making it in the crockpot. There are a couple of secrets: one, cook it for 24 hours, or close to it as you can. Two, put in a little vinegar to demineralize the bones more completely. Three, keep the skin on your onion for a richer color. 

INGREDIENTS:

Carcass from a roast chicken or similar-sized bird (that's half a goose up there)

One onion, cut in half, skin on

Veggies (carrots, parsnips, celery, kale stalks, whatever's handy and will hold up)

1-2 T apple cider or white vinegar

1-2 bay leaves

A dozen or so peppercorns

Whatever spices you like

Water

Salt (to taste; add at the end)

Put everything but the salt in the pot. The bones (you can add extras like chicken feet for more collagen, therefore more gelatin later), onion, vegetables, bay leaves, peppercorns and any other spices (I've used cinnamon before, and star anise -- use the latter if you like pho broth). Add water until everything's just covered, then add a neutral-tasting vinegar. Cook in the crockpot on low for 24 hours. Pull out the solids and strain. Taste, and add salt if it needs it, which it probably will. Use immediately, or store in cup- or quart-sized containers for later use. Stock freezes very, very well.