This recipe makes 2 quarts.
Start with about 2 pounds of chicken parts with bones. We used a whole free range bird, and cut out pieces that we like to eat such as the breast and thighs, and used the remaining bonier pieces for the stock such as the back, wings, drumsticks and neck.
Now simply throw the meat in the crock pot with one onion, two carrots, three pieces of celery, and any inner pieces of garlic that you have kicking around. There is no need to peel the garlic, just throw it in.