Once it is done, I will strain it and pour it into pint and quart mason jars. I put them into the refrigerator to settle, once settled I skim the fat that has floated to the top. I then put them into the freezer. You will then have stock anytime you need it.
The chicken parts, vegetable, and herbs in crock pot
The only down side is that your house will smell like cooking chicken for the next couple of days. Of course this can be good or bad (depending on how hungry you are at the time).