Slow Cooker Turkey Stock

What you need:

1 carcass from a turkey or chicken

2 carrots

2 celery stalks

about 18 cups water (enough to fill your slow cooker)

Dump everything in the slow cooker. Cook on low 24 hours. Chill overnight. Remove fat, and strain stock. Divide into your containers and refrigerate up to a week, freeze up to 6 months.

Make about 16 cups stock (depending on the size of your slow cooker and how much water you add).