Pressure cooker all the way. I've been doing it for the last year and I've noticed that cutting the chicken bones in half help get a lot of the marrow out when cooking. I usually let them cook at high pressure (15PSI) for about 1.5-2 hours. Bones come out very hollow. Can always reuse for a less gelly broth as well. I also have an All American 921 which makes A LOT of broth at once. Last run was 4 chicken carcasses, 3lb beef stock bones, 3 onions, 2 celery stocks, 1lb carrots, few bay leaves, bunch of peppercorns, and some oregano. Yumo!
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Bone Broth in Pressure Cooker