Mostly picked over carcass of a roast chicken
A couple of quarts of water
An onion, roughly chopped into large chunks
Five or six stalks of celery
A tablespoon or so of peppercorns
Salt (to taste, after a few hours’ cooking)
Cooked on high in crockpot for an hour or so, then low for a few hours, then “warm” overnight.
Too delicious for words. Store in fridge. After it’s well-chilled, you can scrape off the schmutz (the well-seasoned chicken fat), if you wish, for use in other recipes (DO NOT THROW THIS MAGICAL MATERIAL OUT!!!) or leave it for incorporation when using the stock/broth. I like it for just plain sippin’.