Servings: 1 quart

1/4 of a whole raw chicken carcass, or 1 pound of raw beef soup bones, etc. ¼ of a whole raw chicken carcass, or 1 pound of raw beef soup bones, etc.
1 rib celery, torn in three pieces leaves included 1 rib celery, torn in three pieces leaves included
1 stick of carrots broken into 3 pieces 1 stick of carrots broken into 3 pieces
½ an onion, (I leave the peel on. It gives nice color) ½ an onion, (I leave the peel on. It gives nice color)
½ of or 1 whole bay leaf ½ of or 1 whole bay leaf
¼-½ fresh ground black pepper, or to taste ¼ to ½ fresh ground black pepper, or to taste
NO SALT NO SALT
 
To be added after the cook: subheading: To be added after the cook:
4 tsp chicken or beef base (24 grams by weight) 4 tsp chicken or beef base (24 grams by weight)

Preheat oven to 375 degrees
Add the bones to a greased roasting pan and roast for 45 minutes. Rotisserie chicken is already roasted so if you use that
Add the celery, carrots and onions (aka mirepoix) and roast another 30 minutes, or until the bones/meat is nice and brown
Add the roasted ingredients along with the bay leaf and the black pepper to the instant pot (or other pot for the stovetop) with the water. The water should completely cover the ingredients. DO NOT SALT
Did I mention that you should NOT salt the broth before you cook it?
For the Instant pot, cook the chicken stock for one hour, for beef cook at pressure for 90 minutes.
For the conventional stovetop method, SIMMER SLOWLY, do NOT boil the stock. Chicken on the stovetop should be done for 2 to 3 hours. I go longer for beef, 6 to 12 hours. Some people cook their stocks for much longer feel free to do that, but I don't see much of a difference.
Once the stock is cooked then strain it and add the appropriate amount of chicken base or beef base.

You can easily double, triple... this recipe.  You can easily double, triple... this recipe.