Chicken stock is one of those items which we have perhaps used but rarely made. Really though, with the advent of the instant pot it has become much easier to make it.
An odd thing I have always wondered is the difference of western chickens vs chickens at the Asian market. In Vietnamese there is a particular style of chicken called Gà Đi Bộ (literally walking chicken). Compared to a western chicken it has probably like 10% of the ratio of meat.

The first step is to debone the chicken. You can place these pieces aside.

Put all of the carcass and bones including the head and claws in the pot. One of the jarring things you may have to do is stare at the chicken head.
As odd as this sounds I feel that having the head on the chicken is a reminder that this animal was once alive, and for me it is an appreciation of the life it once lived. It forces us to confront the realities that if we eat meat to think about the ethical consequences of those decisions.

Now fill it with water + 1 inch. An optional step is to turn on the steam function and for 30 minutes let the water heat up and boil the chicken so you can remove some scum.

Set the instant pot for 20 minutes on high pressure and natural release.

What is kind of crazy as you see here is the amount of really yellow fat that has come out. I have never seen this in a western chicken.

For the remaining pieces I just air fried it and you can see still how yellow it is. I didn’t marinate it with anything.
Consider the stock liquid gold and use it wisely.