1. In slow cooker pot, put carcass and cover it with water.
2. Add celery, no salt seasoning, and salt.
3. Drop peppercorn, bay leaves, fennel seeds, and all spice. Cover, and cook for 8 hours.
4. Strain stock and freeze it for later use.
5. Prepare soup with the stock or use as desired.
You can remove the meat from carcass and use it in soup.
For no fat stock, put it in refrigerator for 4 hours, and then skim off the fat.
You can use the stock as soup base or add it salsa and gravy.