Step 1

Preheat oven to 450 degrees. Place leg quarters on a baking sheet and cook for 30 minutes.

Step 2

Transfer chicken to pressure cooker, along with all other ingredients, lock lid, and set timer for 90 minutes at high pressure. Once cook time is complete, quick-release pressure and remove lid.

Step 3

Skim off as much fat as you can. Then pour contents through a colander lined with cheesecloth (or fine mesh strainer) and into a large pot to let cool. Discard all cooked ingredients.

Step 4

Store bone broth in air-tight sealed containers like mason jars. Use as needed in other recipes.

Step 5

Preheat oven to 450 degrees. Place beef bones on a baking sheet and cook for 45 minutes. Add all other ingredients (except wine and water) to baking sheet and continue baking for another 20 minutes.

Step 6

Remove from oven and immediately add wine to baking sheet and scrape up any bits stuck to tray.

Step 7

Transfer all ingredients to pressure cooker, along with water, lock lid, and set timer for 90 minutes at high pressure. Once cook time is complete, quick-release pressure and remove lid.

Step 8

Skim off as much fat as you can. Then pour contents through a colander lined with cheesecloth (or fine mesh strainer) and into a large pot to let cool. Discard all cooked ingredients.

Step 9

Store bone broth in air-tight sealed containers like mason jars. Use as needed in other recipes.