Roasted chicken stock in the crock

Two roasted chickens minus the breasts. Probably 3 carrots and celery. Whole garlic head sliced down the center not peeled. Same for the onion, don't peel just quarter and throw in. A half bunch of parsley and thyme. I used dill because I knew I was going to use it for this soup. About a tablespoon of salt and black peppercorns. I usually stuff the herbs inside the chicken to save space. There's minimal prep on the ingredients so you can get it in the pot in less than ten minutes then cover with water and let the magic happen. I turned the crock on high for 5-6 hours. Then let it cool a bit and strain the ingredients and put the stock in the fridge over night so the fat rises to the top and hardens. Scrape off the fat in the morning and you're ready to go. My pot makes about 8 cups.