(Adapted from a recipe in America’s Test Kitchen’s Slow Cooker Revolution)
(These are the quantities I used in my 6 quart slow cooker.)
Makes about 2¾ quarts, or the equivalent of about 5 cans.
2½ pounds chicken wings
2½ quarts water
¾ large onion, chopped into medium dice
2 large garlic cloves, peeled and crushed
¾ teaspoon salt
1. Put everything in the slow cooker. Cover and cook on Low for 8 – 9 hours. (Or cook on High for 4 – 5 hours.)
2. Strain the broth through a fine-mesh strainer into a large pot or container. (I find it easiest to scoop the chicken wings into the strainer first and let them drain a bit. Then I discard them and strain the broth through the strainer.)
3. The broth can be used right away, or refrigerate it until it is cool. At this point it’s easy to skim off and discard the fat, if desired. The broth will keep in the refrigerator for 4 days, or in the freezer for up to 2 months.