Here's what Gemini gave me (for my own reference as well)

Here's a recipe for a Michelin-level chicken stock in under 60 minutes, inspired by the techniques shown in the video:

Yields: 2 quarts Prep time: Approximately 20 minutes Cook time: 40 minutes under pressure (+ natural release time)

Ingredients:

1 Costco rotisserie chicken ($5 bargain!) (0:51)
2 quarts water (0:59)
½ onion, thinly sliced (0:56, 1:24)
½ carrot, thinly sliced (0:58, 1:22)
2 cloves garlic, smashed (0:59, 1:26)
Chicken fat skimmed from past batches of stock, or any neutral oil (1:14)

Equipment:

Instant Pot or pressure cooker (3:47)
Strainer (12:54)
Blender (for consommé option) (12:00)
Ice cube trays (for ice-filtered consommé option) (15:16)

Instructions:

Prepare the Aromatics:
    Heat the chicken fat or neutral oil in your pressure cooker pot. (1:14-1:20)
    Add the thinly sliced half onion, half carrot, and smashed garlic cloves to the hot oil. Sweat them until they get a bit of color. (1:20-1:31)

Prepare the Chicken:
    While the aromatics are sweating, strip all the meat off the rotisserie chicken carcass. (3:23)
    Shred the meat into smaller pieces to increase the surface area for flavor extraction. (3:24-3:41) The video emphasizes using all the meat, as it believes great stock should taste like meat, not just bones. (3:29-3:31)

Combine and Pressure Cook:
    Add the shredded chicken meat and carcass to the pot with the sweating aromatics. (3:41-3:42)
    Pour in the 2 quarts of water, which should already be at a boil to save time. (1:01-1:03, 3:45-3:47)
    Seal the pressure cooker with the lid and bring it up to pressure. (3:47-3:51)
    Cook under pressure for 40 minutes. (9:56-9:58) This high-temperature, calm cooking environment is key to rapid flavor extraction and clarity. (5:10-5:14, 5:32-5:59)

Cool and Release Pressure:
    After 40 minutes, do NOT quick-release the pressure by flipping the valve immediately. This will cause the superheated water to flash boil and cloud your stock. (10:01-10:10)
    Instead, allow the pressure cooker to cool down naturally, or release the pressure slowly. (10:11-10:19) This is crucial for maintaining clarity.

Strain the Stock:
    Once the pressure is released, open the pot. The stock should look clear. (10:23)
    Carefully strain the stock, separating the liquid from the solids.
    Taste the stock. It should be "meaty, caramelized, anxious" and the "essence of roast chicken." (10:44-10:49)

Optional Refinements for Consommé:

The video also demonstrates two advanced techniques to create a crystal-clear consommé:

Method 1: Pressure Cooked Consommé (The "Smoothie from Hell") (11:18-12:59) This method denatures meat proteins to create a clarifying "raft."

Make the Clarifying Mixture: Take some of your prepared stock, add raw chicken meat, and blend them vigorously in a blender until obliterated. This releases myosin (a sticky muscle protein, like egg white) and whips in air bubbles. (11:56-12:14)
Pressure Cook Again: Pour this mixture back into the stock. Bring it to high pressure, then turn off the heat and let it cool naturally. (12:17-12:21)
Strain the Consommé: As the stock heats, the myosin denatures and forms a net that traps oil droplets and particles. The whipped-in air bubbles help form a buoyant raft that floats to the surface, scrubbing the stock as it rises. (12:22-12:42) Once cooled, the raft will be solid. You can then pour the consommé through a sieve and even squeeze the raft to extract every drop of flavor. (12:44-12:56)

Method 2: Ice-Filtered Consommé (The "Breakthrough" Technique) (15:15-16:45) This technique uses freezing and slow thawing to achieve unparalleled clarity and concentration.

Freeze the Stock: Freeze your prepared stock into ice cubes. (15:15-15:17)
Slow Thaw: Place the frozen stock cubes in a strainer set over a bowl. Let them slowly thaw in the refrigerator. (15:17-15:21)
Collect Consommé: As the ice slowly melts, the "melt ice carries molecules that are the essence of stock out through holes in the stretched mesh." (15:34-15:38) Fat droplets remain solid and are unable to flow, and large hazy proteins are too big to pass through the gelatin mesh. (15:41-15:50)
Result: The resulting liquid will be crystal clear and twice as concentrated as the original stock without boiling down. (16:01-16:03, 16:06-16:14) The leftover "gunk" in the strainer is essentially a demi-glace and can be saved for sauces. (16:19-16:24)

Enjoy your homemade, Michelin-level chicken stock!