At the end of the chicken recipe, you will have the leftover juice in the crockpot & the bones/skin in another bowl.
Simply put all of the bones/skin back into the crockpot of juice. Sorry - there's just no way to make this look pretty. :)
Fill the crockpot up the rest of the way with water. I didn't even measure but I would say 6-8 cups of water would do the job!
Optional step - you can add in any extra veggies you have here. I had some onion & celery scraps that I put in there for extra flavor! Set this on low for 8-10 hours, or overnight.
When that's done, strain the juice into a large bowl or container. Then you will want to put it in the refrigerator for a couple hours until the fat has separated & risen to the top.
Scrape off the fat & what's left is your homemade chicken stock! I poured the stock into a muffin pan & froze them in small portions.