Chicken Stock in a Crock Pot

I've been growing increasingly tired of waste in the kitchen, especially as of late. Every time we have a roasted chicken, I think to myself, "I should really do more with these leftovers." Today I did, starting with picking the remaining meat off the bones and making a delicous chicken salad. Though my greater desire has always been to make a fresh stock with the carcass.

One very quick Google search later, and here's the example I'm following courtesy of Shannon (http://www.nourishingdays.com/):

1). Buy a whole free range, organic chicken raised locally.
2). Roast the chicken in the oven (or crock pot in summer) and enjoy a great meal – roast chicken.
3). Cut all of the meat off of the bones. Place the chicken carcass and any stray bones into your crock pot. For a larger chicken (6 lbs) I use my 6 quart crock, for a smaller chicken (4 lbs) I use a 4 1/2 quart crock.
4). Add any additional vegetables you’d like – onions, celery, carrots, garlic, herbs.
5). Cover the bones and vegetables with cold filtered water. Cold because this allows the flavor and nutrients to be fully extracted from the bones, and filtered because you really don’t want chlorine or fluoride in their.
6). Add 1-2 tablespoons of vinegar (apple cider recommended) and allow to sit for about an hour. You really need to do this to allow the minerals to be extracted from the bones.
7). Turn the slow cooker to low and allow to simmer overnight (about 18-24 hours).
8). Once it has cooled a bit, strain chicken stock using a colander, sieve or cheesecloth.
9). Store in quart canning jars and use in soups, stews, sauces and for cooking grains.