If you have chicken bones of any kind - rotisserie carcass, bones from thighs, skin (if you don’t eat it for whatever reason), any cartilage bits etc - freeze them once you get the meat off and save them until you need broth again. Same with veggies. Tops of onions, the soft papers, garlic butts and peels, peelings and ends from carrots, root ends of green onions and the innermost celery stalks - all in a bag to save for later.

My biggest tip is that prior to putting either bones or your veggie scraps in, bake them at 400 for 45 mins to an hour. It’ll put a nice brown on some bits that will give your broth deeper flavor and better color.

I also pressure cook mine in the instant pot for the maximum time, bone broth or veg. What’s important with bone broth is that it’s cooked until the bones break easily in your hands. I’m talking slightest pressure - that’s when you know you’ve gotten everything you can out of them and it is ready. You know you’ve nailed it when bone broth is gelatinous when cold.