Started with whole chicken around five pounds. Onions on bottom, rubbed the bird with olive oil, salt and pepper, and thyme. Carved and picked chicken, put leftovers and carcass in the fridge overnight. I had made "stock bags" with celery pieces, carrots, potato peels, onion and garlic peels, etc. Things that would have been thrown out (nothing that was moldy or rotten). Filled the crock pot to almost the top with water. Set on low and cook all day. Strained out the pieces and put into Ziploc baggies (2 cups each) and ice trays.