I have plans to make chicken bone broth this week. Any advice?

[no_hypocrisy]

4. In a pressure cooker or a large stock pot,

boil about 2 roasted chicken carcasses and leftover roasted bones from the legs, wings, thighs, and back with 1 large yellow onion (quartered), 1 large carrot (in thirds), 1 medium green pepper, 1 vine tomato (halved), 2 smashed cloves of garlic, 3-4 stems and leaves of parsley, about 1 TBS kosher salt, and 1 TBS or less of black peppercorns.

If cooking on the stove, it's about 3 hours. If pressure cooker, wait until the top starts to rattle, then lower heat to low and cook about 30 minutes on the highest pressure.

I let the stock return to room temperature, then using a spider strainer to lift out the bones and the bigger pieces of stuff. I put them in a strainer over another pot to catch the dripping stock. When it's mainly stock with little bits of stuff, I use a very fine strainer to finish the stock.

Of course I taste it and adjust seasonings.

And I store it in the refrigerator (dated and labelled) or freeze the stock in those quart plastic containers.

Liquid Gold.

P.S. It works the same way for beef bone broth. (Save those bones!)