I followed JCL's suggestions which included using a leftover chicken carcass/pan juices, adding 4 cloves of garlic and 2 bay leaves, and skipping the basil. I also added 1 t of salt and used 8 C of water. I like that this way lets you use every bit of the chicken. The carcass I had was leftover from the Roast Sticky Rotisserie Chicken recipe on this site (try it, you won't be disappointed). I threw everything in the slow cooker, cooked overnight on low, strained and refrigerated the next morning, then skimmed off the fat in the evening. Presto - delicious chicken broth that practically made itself while I was doing other things!
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I followed JCL's suggestions which included using a leftover chicken carcass/pan juices,...