When I make my Chicken flavored liquid
I use whatever bones & scraps I've saved in the freezer.
I don't add anything but water and chicken parts.
I figure I'll spice it up for whatever it's used in when it's used.
I crack the bones because I desire the flavor and gelatin it causes.
Reduce the liquid.
Remove the fat from the top
Use and/or package for freezing.
I was always taught you don't boil the "flavored liquid"
Something to do with the fat emulsifies with the water and the "flavored liquid"
you'll get is less clear.
So I simmer and don't boil.
I think a Crock Pot would be very good for this. Sorry to bring us back on topic.
Never used my crock pot to make "flavored liquid"
but perhaps I should give it a try.
Hmmm.... Toss it in the crock and let it go for it.
My only concern is that a crockpot isn't for reduction of liquid and that's sorta the desired result here. But if it cooks long enough it will reduce.