Home-made chicken stock using the left-over chicken carcass when I buy a cooked chook on the w'end. I list a lot of herbs etc, but just use what you have in your pantry, you don't need to go and buy anything for this. If you don't have the vegies, pop something else in or leave them out.

I do this in the slow cooker on low overnight & then freeze in the morning.

Chicken carcass
1 or 2 large onions
2 carrots
2 sticks of celery
1/2 a head of garlic
3 bay leaves
1 whole chilli
parsely
mixed herbs
a sprinkle of whole peppercorns
top up with water

Basically rough chop everything, don't be fancy or fussy, place on the bottom of slow cooker, pop chicken carcass on top, fill up with water and leave on low overnight.

In the morning, use a soup ladle to ladle the stock out, put it through a seive into a jug and then pour the liqid into your containers for freezing. I use those fruit plastic containers with the screw top lids.

Makes about 3 litres and costs next to nothing - a couple of $ max. And saves buying stock at around $3 a litre for the Campells stuff or using stock cubes which aren't really that great.

If anyone has a recipe for beef stock, I'd like that too.