This lasts me a couple weeks, made in an InstaPot or pressure cooker. Mine has a max time setting of 99 minutes so I run it twice for a total of 3 hours. It will get more flavorful at 240 but 200 is enough.
1 pound chicken feet (this is necessary to get a gelatinous broth)
Various marrow bone slices, random bones you save in your freezer. the more cartilage, fat, the better. I usually use 1 oxtail and 2 regular 1-inch thick beef marrow slices. Occasionally some bones from a rotisserie chicken carcass.
Aromatic scraps – at least 1/2 onion (incl skins), 1-2 carrots, 1-2 celery stalks, 3 cloves garlic, maybe some lemongrass, ginger
8-10 peppercorns, I use Kampot but no worry
1-2 Tbsp vinegar (sometimes I forget – this breaks down cartilige)
3Tbsp salt, maybe some soy, maybe some fish sauce
Water as high up as you can go, I usually leave 2 inches
Put on high for at least 3 hours. Then release pressure and strain the junk out. This broth should be gelatinous, fatty, and flavorful. It will not turn gelatinous until refrigerated. One tip is to thaw the chicken feet and chop them up a bit because there is a lot of good stuff in there. Also, I have made this solely with chicken feet and no the bones (but with aromatics). It is hard to mess this up. The recipe is imprecise because I but whatever bones are cheap, or left over.
Finally, what do you use this for? It is insanely good straight. I eat it for breakfast and it is so filling. If you use in lieu of stock your soups, sauces etc will be very rich and will refrigerate very thick due to the gelatin. You can see how much it made (the big jars are quarts) – even with the oxtail my entire cost was $6 which is the cost of 2 boxes of stock at WF, which I could/would never drink straight. Its double strength, at least, of boxed stock. This has been the absolute core staple of my diet. Enjoy!
ps- if you keep the layer of fat on top, it lasts easily a month or more. Prob true even if you disrupt the fat layer but I think it seals it all in.