In a shallow roasting pan bake bones, 1 carrot, and 1 onion, in preheated 400 F oven for 30 minutes or until browned.
Place bones and vegetables with remaining ingredients in slow cooker. Cook on low for 7 to 9 hours.
Strain the stock. Cool; pour into freezer containers, label and freeze.
Makes about 6 cups stock, lasts in freezer for up to 3 months.
NOTE: You can do the same with the left over turkey carcass at Thanksgiving and you don't have to roast it first, because you already have. Just throw it in the slow cooker with the other ingredients. I have a friend who swears that this is one of his favorite soups from childhood.