Why this recipe works: Homemade chicken stock elevates every recipe that calls for stock, but making stock on the stovetop requires hands-on attention. We turn to the slow cooker for a more convenient method. We pile leftover chicken bones, celery, carrot, and onion in the slow cooker, submerge everything in 3 quarts of water, and then set it to cook and walk away. The slow cooker prevents evaporation and helps keep the bones submerged. Once it’s done, we refrigerate the cooled stock until the fat rises to the top and solidifies, when it’s easy to pop off and discard.

• 3 quarts water
• 2 1/2 pounds roasted chicken bones
• 1 onion, chopped
• 2 carrots, peeled and cut into 1-inch chunks
• 2 celery ribs, chopped
• 1 teaspoon black peppercorns
• 1 teaspoon salt
• 1 bay leaf

1. Place all ingredients in slow cooker. Cover and cook on high for 8 to 10 hours.
2. Let stock cool slightly, then strain through fine-mesh strainer set over large bowl. Use immediately or let cool completely, then refrigerate until cold. (When cold, surface fat will solidify and can be easily removed with spoon.) Stock will keep, refrigerated, for up to 5 days, or frozen for up to 2 months.

• Frozen homemade chicken stock lasts for up to two months. Freeze small and medium amounts in ice cube trays or muffin tins; once frozen, pop out the stock blocks and keep them in zipper-lock bags for easy access when making pan sauces or gravy. Freeze larger amounts in plastic quart containers or zipper-lock bags, which are easy to stack in crowded freezers.