First, I blanched the bones by covering them with cold water, bringing it to a slow boil and cooking for 30 minutes. This helped to get rid of the unsightly scum that always rises to the surface when simmering bones.  

Next, I put the cooked bones into a roasting pan along with an onion and a few cloves of garlic, deglazing the pan with water to get up all the flavourful brown bits. I then roasted them at 425 degrees for 40 minutes, turning them over once, to develop a rich, golden brown base.  

Next I added the bones to my instant pot, barely covering them with cold water, and pressure cooked for 2 hours. Most recipes say to simmer on your stovetop for 18-24 hours, but I hesitate to do that for safety reasons. I would be concerned about maintaining a food safe temperature for such an extended period of time as well as leaving a simmering pot on my stove if I wasn’t home. A better option would be to use a slow cooker at a low temperature for the same time period.  

After straining the bones through a fine-meshed sieve, I cooled the broth, discarding the fat that rose to the top. After all that time, I was left with 6 cups of richly colored, thick and gelatinous broth. This I poured into 2 cup mason jars to freeze for later use. I also repeated the same process with chicken bones and turkey necks.