stoutfellow

Alas, modern crockpots have been regulated by the government to cook hotter than is good for stock, so unless you can find an old one at a garage sale or whatever, you may be better off using a stockpot on the stove (which requires a lot more monitoring). But this is second-hand information (from a cooking list I'm on), so you might want to pick one up and experiment. My only crockpot is fifteen years old and still going strong [knocks wood]. I'm going to be in a world of hurt when it finally goes south.

Homemade stock is better, IMHO, than the carton stuff because you can regulate the amount of sodium, and it's worlds better (in flavor, lack of additives, etc.) than bouillon.