Clear, intensely chickeny chicken stock can be made in a slow cooker. It simmers away while you slumber, with no skimming and no adjusting the heat, and has marvelous flavor even when made from a roast chicken carcass and no supplemental raw parts. It tastes so good after 12 hours in the slow cooker, it needs no further reduction. Add the usual stock vegetables and aromatics (e.g., carrot, celery, onion, peppercorns, bay leaf) but no salt, and cook on the low setting for up to 12 hours. Add salt later, when you use the stock. So easy, you’ll be making homemade chicken stock all the time (and putting those takeout rotisserie chicken carcasses to work for you!).
Board Link: Finally tried it: stock in the slow cooker