Making Chicken Stock

I use chicken stock as a base for just about everything.  I always cook whole chickens in my crockpot, so when it's done, I strip the meat off of the bones, set that aside, and throw the carcass remains back into the crockpot.  I leave all of the seasonings, onions, garlic, bones, fat, skin, bits of meat, and anything else that I have left after cooking my whole chicken.

Then, I cover everything with water and cook on low for 8 hours.  

When the stock is done, I let it cool for about an hour, and then pour everything into a strainer with a large bowl underneath.  Once it's cooled down, I pull the strainer out and pour the broth from the bowl into plastic baggies, four cups at a time, and store them in the freezer.

I do have a pressure canner, and I intend to learn how to use it so I can store my stock in mason jars on my pantry and save on freezer space!

I'm still a little scared of the pressure canner...