Carcass of bird from Whole Chicken in a Crockpot (recipe here). Just after you finish cooking it, pick it clean of the meat and throw it right back in - no crockpot clean required in between!
1 Onion, coarsely chopped
3 Garlic cloves, peeled and crushed
1 tsp salt
Herbs (thyme or italian parsley) - optional
1. Place carcass of whole bird back in slow cooker. Add onions, garlic, salt and optional herbs.
2. Fill crockpot with water, leaving 1/2" of space at the top.
3. Cook on low for at least 6-8 hours. The longer you let it cook, the more nutrients it gets out of the chicken, so sometimes I cook mine 24 hours!
4. When done, strain the mixture through a fine-mesh strainer and store in air-tight containers. Broth can be refrigerated for up to 4 days, or frozen for up to 2 months.
You can use the broth and cooked chicken you made to make Chicken Soup or Slow-Cooked Chicken Sauce with Tomatoes and Olives.
Or you can use it in Italian Wedding Soup using my Italian Meatballs.