Turkey broth in a slow cooker

Ingredients:

• 3 turkey wings (about 1.3 kg), cut into 2 pieces
• 1 turkey neck (or another turkey wing)
• 2-3 tbsp. l. rapeseed oil
• 4 large cloves garlic, peeled
• 2 stalks celery, cut in half crosswise
• 1 medium carrot, cut in half crosswise
• Half a large onion
• 5 fresh sage leaves
• 3 bay leaves
• 2 small sprigs (or 1 large) fresh rosemary
• 2 sprigs of fresh thyme
• 2 tsp black peppercorns
• Special equipment: multicooker with a capacity of 6-8 liters.

Preparation:

1. Preheat a 6-quart slow cooker to high heat on the saute setting. Add 2 tablespoons of oil and fry the turkey pieces in batches, adding more oil if needed, until golden brown on all sides, 3-5 minutes per side. Return all the browned turkey pieces to the pot along with the garlic, celery, carrots, onion, sage, bay leaf, rosemary, thyme, peppercorns, 2 quarts of water, and 2 teaspoons of salt.
2. Following the manufacturer's instructions, close the lid and prepare the multicooker for use. Set the pressure cooker to high pressure and cook for 45 minutes. After the pressure cooker cycle is complete, follow the manufacturer's instructions for a quick release and wait for the quick release to complete. Carefully unlock and open the lid to avoid scalding from any remaining steam. Strain the broth through a fine-mesh sieve and skim off any fat by placing a paper towel on the surface.
   Exit: 2 l.