Belated. But last week I made chicken broth. I had about ten pounds of whole chicken (sans neck) and four pounds of wingettes. I pressure cooked it and got about two gallons of broth. It turned out well. The broth doesn't completely gel in the refrigerator, but is definitely thick. Just writing this because I need to keep better track of these experiments.
I have purchased .61 pound sof ginger root, two beef arm roasts (the cheapest beef they had) at 2.01 and 1.86 pounds, beef soup bones at 1.21 and 1.47 pounds, beef neck bones at 1.17, 1.18, and 1.20 pounds. I plan to add red onions, star anise, and cinnamon, plus water, and pressure cook it to make my new broth. Oh, and some fish sauce, maybe 2T. I should also add 20 pounds of water, but I probably don't have room for that much.