Summer Broth

summer broth

Yep! You heard me. I didn’t think it could get any easier to make this kitchen essential at home, I mean rotisserie chicken stock practically makes itself. But it’s true.  I recently came across a Cooks Illustrated recipe about the same time Paige sent me one from Smitten Kitchen that slightly adapted the CI version.  Looks like it’s all the rage and I’m late to the party!

I personally can’t imagine anything better than putting a few ingredients in a pot, going to bed and waking up to a home drenched in a golden homey aroma. But wait, there is a disclaimer. It will seriously mess with your head. Upon waking, you’ll expect to find a plump, rosy, gray haired woman at your stove tending a steaming pot while laying out a rustic country breakfast complete with French press coffee and fresh cream for you to enjoy….yet…she’s not there. Huh? Instead your little work-house of an appliance…the long resisted Slow-Cooker (you know who you are)….has been toiling away all night to produce a bright, clean chicken broth that will rival any “simmered on the stove for hours” version…including dear grandma’s.

I was pretty stunned that it was so good, especially considering that there are very few ingredients bubbling away in there. Chicken wings, water, onion and garlic. The old-stand bys like carrot, celery, bay leaves don’t make the cut, but surprisingly they aren’t missed. Instead the broth has an unfettered purity that results in a lovely, deep chicken-centric liquid. Finally, your “excuse” to join the Slow-Cooker Movement (and save your dignity) has arrived.

Summer Broth

Slightly adapted from Cooks Illustrated.

Yields just shy of 3 quarts. I didn't salt mine so that I could better control the salt when using the broth in various recipes. To salt or not to salt is entirely a personal choice.


  • 3 lbs chicken wings
  • 3 quarts filtered water
  • 1 onion (yellow or white), peeled and rough chop
  • 3 garlic cloves, peeled and smashed
  • 1-2 tsp salt (optional)


  1. Place all ingredients in slow cooker.
  2. Cook on low for 9 hours.
  3. Let the broth cool slightly and then place in the refrigerator overnight to allow the fat to collect on the surface.
  4. Strain the broth through a fat separator to remove the fat and to catch the fine chicken meat particles. This will help yield a clear broth.
  5. Use within 3 days or freeze up to 90.


Leave a Comment