I make my stock in my slow cooker as this lets me go out and look after a toddler. It takes about 10 minutes of my time altogether.

I simply put chicken bones in the slow cooker with any old vegetables I have lying around (usually a carrot and onion). Add a tablespoon of vinegar too as this helps release the gelatin from the bones. I sometimes put some herbs tied up in it. You could also add a bay leaf and peppercorns if you have these. Cover with water and let it cook for 5-6 hours.

I then let it cook a little, and strain out the bones and vegetables. I cover it and put it in the fridge. Once it is cold and hopefully gone jelly (a good stock will) I scrap off the fat (you can save this for cooking) and put it in various sized containers for the freezer.

I then add my stock to lots of things including bolognese, curries, casseroles.

A note on bones: I always make sure I include lots of joint bones in the stock such as leg bones. We eat a lot of drumsticks  and I save these in the freezer for making stock. Having these types of bones will make your stock gelatinous!