I’m sure most of you know how to make chicken stock, but I’m sharing this just in case. If you are still using boxed stock from the store (I still do now and then), this will change your life (slight exaggeration).
This is a method I use. It is easy to do. You can use an unsalted rotisserie chicken, as she suggests, or (as I have done) roast chicken parts in the oven before beginning; any parts with bones are great. Necks, wings, backs etc. Turkey parts are good too, as is the leftover carcass of a rotisserie chicken.
If you don’t have an Instant Pot, you can do this the traditional way in a stock pot, then reduce the stock down on the stovetop. After reducing, freeze the stock into usable portions and store in a plastic bag or other container in your freezer. This is great for making gravy, pan sauces, soups and stews. It lasts a long time, and is easier to store than large containers of stock in your frig or freezer.