…from the rotisserie chickens I buy. You are making me want to check my freezer for some bones. I like to use Herbs de Provence, chopped onion, a whole fresh lemon or one reserved in the freezer, and the bones and skin.

As for turkey, I have to go by hubby’s preferences, but leftovers from holiday turkeys are how I learned to make soup from my mother.

Enjoy, enjoy.

Carrot, celery, onion, parsley, peppercorns, kosher salt. Cover with water.

The stock is gelatinous because of the pressure cooker gets all the protein out of the bones.

What I don't put into a recipe, I'll just have the stock alone. Bone broth is healthy.

While I am cooking the bird.
I normally spatchcock chicken so the back and wing tips go into a small pot with end pieces of carrots and onion, garlic clove some pepper corns loose herbs. Cook well, strain, reduce or thicken, add defatted pan juices. Season if needed.

For normal stock I save the carcasses until I get enough to make a liter or two. I've also made mixed bird stock from combinations of turkey, goose, duck and chicken. Gotta clean out my little freezer every so often.