Yield: 3 quarts
- 3 pounds uncooked chicken wings
- 3 quarts water
- 1 large onion, chopped
- 1 garlic clove, smashed
- 1 teaspoon table salt, or more to taste
- Place all ingredients in a slow-cooker. Cook on LOW for 8 to 10 hours or HIGH for 4 to 5.
- Strain out chicken parts, onion and garlic. The stock is now ready to use, or, you might prefer to do as we do, and put it in the fridge to chill until any fat solidifies on the top. Once defatted, you can now use it or freeze it until needed.