Chicken Stock

You can make stock with any type of bones and vegetable mix you like to alter the flavor.  This is an easy recipe for making a flavorful chicken stock you can use to make your favorite soups or use to flavor things like brown rice or quinoa.  Stock can also be frozen in large batches or ice cube trays to use later.  It gives you something to do with the leftovers after making an oven roaster or grilled chicken.  You can also get a rotisserie chicken from the grocery store to cut out having to cook your own chicken. 
Place all ingredients into a medium size crock pot cover with water and cook on medium for 6 - 12 hours.  Ingredients can also be simmered on low for 3-4 hours in a large pot. You will know the stock is done when the vegetables are soft and the liquid is a golden brown. Once cooked strain into a storage container and float a layer of plastic wrap over the top.  Regenerate to cool and the fat will attach to the plastic wrap.  Once cool remove the plastic wrap and use the stock as desired.
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Chicken bones and chicken meat scraps
Leftover scraps from veggies like carrot peels and tops celery trimmings washed well, onion and garlic peels
1 large carrot
3 celery stalks washed well
One whole onion quartered with peel on
3-5 cloves of garlic smashed with peels on
A handful of fresh time
¼ teaspoon black peppercorns whole
¼- ½  teaspoon red pepper flakes or a dried whole chili pepper