Homemade chicken bone broth

I like to make a roast chicken (it's so cheap and easy!!) and make a big batch of chicken bone broth (aka chicken stock) from the leftover skin & bones. Those times when I'm short on time and I pick up a rotisserie chicken instead, I still make sure to use the leftover skin & bones to make my bone broth. It extends your dollar so much further. Waste not, want not and all that. 

Basically every ingredient listed below is optional besides the chicken itself and the water obviously. There's really no going wrong. 

INGREDIENTS

• 1 whole chicken (with the meat removed).
• Vegetables roughly chopped: whatever you have on hand-- onions, carrots, celery, etc.
• Garlic! Garlic is a must - I love garlic so I usually put in a good 2-3 tablespoons.
• A lemon if you have one - just cut it in half and throw it in.
• 2 teaspoons of salt and a bunch of fresh ground black pepper.
• Fresh herbs- whatever you have in the fridge. My usual go-to's include: sage, rosemary, thyme, dill, bay leaves, oregano, etc. If you don't have fresh herbs - just put in a tablespoon of dried herbs of your choice. 

• Water - fill your crock pot full.

DIRECTIONS

• ​Put all the ingredients in your crock pot and than fill it with water to the very top.
• Set the temperature to low and cook for 12 hours. 
• When done put a large mesh strainer over a really large mixing bowl and pour the entire thing in. Discard the bones/herbs.
• A layer of fat will solidify on top after cooling. I like to use my gravy fat separator to remove the fat, but you can easily just scoop it off with a large spoon or simply mix it back in for a richer flavor (but obviously a bit more... fat). 
• Store them in wide-mouth mason jars (leave the lids cracked until frozen through so the glass doesn't crack) or BPA-free plastic storage containers. 
• Freeze within 3-4 days.