A pressure cooker is a fast easy way to make a rich chicken broth.
Place all the left over chicken bones, fat, giblets, etc in the pressure cooker. Add some onions, carrots and any other vegetable cuttings you may have saved. Fill with water to cover the bones by about an inch, but don’t fill the pressure cooker any higher than the manufacturer recommends.
Put the lid on the pressure cooker. Bring to pot up to full pressure, set your timer for thirty minutes, and turn the burner down, but still keep the pot at full pressure. After thirty minutes, turn off the burner and let the pot cool down. The pot should be cooled after 30 to 40 minutes. Use a ladle and small mesh strainer to transfer the stock to jars. Let the jars cool, then refrigerate. Remove the fat from the top of the chicken broth before using. Use the chicken broth in about 2 days or freeze.