Why This Recipe Works

Chicken broth is one of the most versatile and often-used ingredients in any kitchen. But while making a successful broth on the stovetop can be a tedious task, an equally tasty slow-cooker version is a breeze. Searching for a broth with unadulterated chicken flavor, we tested many combinations of chicken parts, finding a whole cut-up chicken too fussy and chicken backs, legs, and necks too liver-y. Chicken wings were the surprise winner—the resulting broth was remarkably clear and refined, and the long simmering time eked out every last bit of flavor from the chicken bones. Roasting the chicken wings was an easy way to incorporate dark color and pleasantly deep caramelized flavor. Additionally, we found that an onion, a little garlic, and some salt were all we needed to complement, and not distract from, the chicken.


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3 pounds chicken wings
1 onion, chopped
3 quarts water
3 garlic cloves, peeled and smashed
½ teaspoon Salt

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Makes 3 quarts

1. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil and lightly spray with vegetable oil spray. Roast chicken and onion on prepared sheet until golden, about 40 minutes; transfer to slow cooker.

2. Stir water, garlic, and salt into slow cooker. Cover and cook until broth is deeply flavored and rich, 6 to 8 hours on low or 4 to 6 hours on high.

3. Strain broth through fine-mesh strainer into large container, pressing on solids to extract as much liquid as possible. Using large spoon, skim excess fat from surface of broth. (Broth can be refrigerated for up to 4 days or frozen for up to 2 months.)