Place your leftover chicken into the pot.
Pour in a Tbsp or two of vinegar and let sit for an hour before turning on the heat.
Then chop up some veggies and toss them in as well.
Go ahead and top with some sea salt and pepper as well as a bay leaf or two.
Now pour in about a half-gallon of water or so. Enough to cover everything in the pot.
Turn crockpot on high and cover until boiling. Skim off any nasty stuff that comes to the top and then turn down to low.
I like to let mine simmer at least overnight and normally for about 24 hours. The longer it simmers, the more flavorful it’ll get!
When you’ve decided it’s simmered long enough, pull out the straining basket, then pour through a mesh strainer to get all the little bits out as well.
You can then use it as is or place the pot of stock in the fridge to cool so you can skim the fat off the top.
You can use it up right away or freeze/can it for future use.