I attempted my first stock in the crock pot this week. I used the carcass from a roast chicken with a chopped up onion, celery, carrots and bay leaf and let it simmer in the crock pot for 24 hours. It didn't turn out so well and had really no flavor whatsoever. I have no experience so I can't identify where I might have gone wrong. It was only 1 carcass of a fairly small chicken so perhaps I added to much water, it needs to simmer longer or it needs to be reduced? I've read many other posts and blogs in which they just throw it in without reduction and it comes out brown and gels well in the fridge. This stock was light yellow with no gelling at all overnight in the fridge. Any tips would be great.