Place the carcass, carrots, celery, onion, bay, peppercorns and salt (if using) in a slow cooker and cover with water (fill to one inch above the chicken).
Cover, set to low and simmer for 12-24 hours.
Cool slightly and carefully pour through a strainer into a bowl. Ladel broth into jars or another stoage container, leaving a couple of inches of head-room. If desired, chill in the fridge for several hours until the fat congeals at the top (I never do this as I like a little extra fat in my stock). Scoop the fat from the top, cover and use within 5-6 days, or freeze for 6 months. After that it’s still safe to eat, but won’t be as flavorful.
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