OK, I'll admit it. I'm a stock novice. I haven't made it on the stove b/c it takes too long. But lately I've been reading about making it in the Crock Pot. My kid is HEAVY into Campbell's soup right now, and it's freaking me out . . . would like to make my own chicken stock w/fun noodles and real chicken and save her from all that salt, BPA, artificial color, etc. etc.
I've searched the board and found some posts, but it seems folks are using leftover bones from roasted chicken. I also understand that people think that using cooked bones can add flavor complexity - but I do not often have cooked bones around, and I'm not sure how much my Campbell's-lovin' kindergartener will appreciate the complexity anyway!
Can I just stick some RAW chicken parts in there, fill the pot w/water, add some seasonings and veggies and let 'er rip for 12 hours or so?