Thought you might be interested in this comparison of chicken stock! Two methods of cooking, and slightly different ingredients. Both taste really good & rich, but again, a little different. The lighter-coloured stock tastes 'cleaner' and actually stronger than the darker stock, maybe because of the pressure cooker. The one on the left was from a whole stewing hen simmered on the stovetop with carrots, celery, onion. Nothing was roasted or browned before going into the pot. The stock on the right was made from 3 pounds of backs, necks, whatever breast bits were attached to the backs and a handful of the bones from the stewed chicken carcass. (I get the parts from a big Chinese grocery, they butcher the cuts differently from western butchers). I browned everything before dropping in the pressure cooker. No veg except for green leaves from two leeks. I would have expected the stock from the roasted chicken parts to be darker, but it's much lighter in colour. And deeper flavour. Don't usually make two batches of broth at a time two different ways, but such a good sale, maybe for Lunar New Year (aka Chinese New Year). They also had duck bones/parts on sale, should have tried those, too!