a handful of celery leaves
2 ribs of celery,diced
2 diced carrots
1 spanish onion,diced
1 clove of garlic
1 bay leaf
1 tsp of celtic sea salt
1 tbsp of lemon juice (added later)
To make this a painless recipe you can dice all the vegetables and add them to your slow cooker along with the salt while the chicken is cooking. Then add the bones and juices from the pan after dinner and fill you crock with water leaving room for a simmer.
Simmer the stock on low over night. In the morning crack the bones and add the lemon juice. The lemon juice draws the vitamins and minerals out of the bones and into the stock, this step is why we like to use organic chicken and also establishes the difference between making a good soup and a fantastic soup.
After a few hours turn off your slow cooker and strain the stock into a large bowl, let it drip and cool. Once the pulp has cooled squeeze it and let those juices drip into the bowl, all the best vitamins are in that pulp. Discard dry pulp.
Pour into 2 cup freezer containers, I would not use glass, every time I have tried this they bust on the bottom, not sure why? Those ziploc containers with the twist off lid work really well and they hold exactly 2 cups. Freeze and use with 6 weeks.
Note of interest: According to Sam Graci, using celtic sea salt as opposed to other kinds, increases the amount of vitamins and minerals accessible, as opposed to raising your blood pressure. So use it.