Asian Chicken Stock

I prefer this chicken stock over the traditional boring chicken stock. The smell of star anise perfumes the whole house. It's awesome!


roasted leftover bones and some skin of a roasted chicken
water

aromatics:
hunk of ginger (smashed)
3 cloves of garlic (smashed)
2-3 star anise
3 carrots (cut into 3 inch pieces)
1 onion (cut into quarters)
oil

finishing stuff:
kosher salt
soy sauce (low sodium)

Put the chicken bones and skin in a slow cooker and cover with just enough warm water. Cook on high for about 5 hours.

Put the aromatics in a sauce pan with some oil and saute for a few minutes to get some color on the vegetables. Add to the slow cooker and let simmer for about 2 hours.

Season with some kosher salt and soy sauce and then strain everything through a sieve.