To my taste, a pressure cooker (or a long simmer) ruins chicken or turkey stock—but not broth.
Sanguine flavor is extracted from within the bones.
Fine with red meat/bones, but not white meat, especially from young birds—which most are.
Which is why I, generally, prefer Edna Lewis' method of chicken stock making, which is very quick and simple.
Edna said, and I agree: "I do not believe in cooking stock for a long period of time; it loses it's good flavor."
I don't chop the bones, I separate at the joints only.
Even better when combined with Scott Peacock's chicken stock method.
