At this instant I have a rotisserie chicken, a package of chicken hearts and gizzards, and a package of chicken feet, in the slow cooker (having finished 4 hours of pressure cooking) where it will be until tomorrow morning. Never made broth with the other stuff before usually it's just the chicken and bones. I'm going to pull the meat off, roast the bones, and then pressure cook it some more with the bones then it's done. It's either going to be terrible or great by then.

PJ