I have always made my chicken stock with the leftover chicken (or turkey) carcass. Recently I have been making my chicken stock using the whole chicken and my crockpot! When the process is finished I have 6-8 cups of cooked chicken meat, which I can use in a casserole, enchiladas or soup. I also end up with the most beautiful chicken stock!
The process is very easy. I place the whole or cut up chicken in my crock-pot, then cover the chicken about ¾ of the way with water, put the cover on the crockpot and cook on high heat for 3 hours or until the chicken is cooked through.
Once the chicken is cooked I carefully remove it from the crockpot, leaving the giblets behind. When it is cool enough to handle I remove all the meat from the bones and set the meat aside.
I then place the bones and skin back into the crockpot with the gibbets. Add a tablespoon of apple cider vinegar to the crockpot. Replace the cover and cook on low for a minimum of 6 hours and up to 24 hours or until the bones crumble when pinched.
Carefully strain the broth through a fine metal sieve and throw away the bones.
Use the broth immediately, store in the refrigerator for about a week, or freeze for later use.