Slow the simmer and you lose depth, so the trick is to get the flavor in fast and then let it mellow. Boil the stock until it hits that first splash, then lower the heat to a low, steady simmer. Keep the pot uncovered – that releases steam and concentrates the flavor, so you can shave minutes off. Add the aromatics early so they steep before the heat is turned down, and if you’re short on time, a pressure cooker gets the same richness in a fraction of the time, but keep the pressure low so the broth doesn’t become cloudy. It’s a bit like a good roast: you want the heat, but you don’t want to rush the character. Stick to that rhythm, and the broth will still sing.

Got it, will keep an eye on the pressure and let you know how it goes.

Will keep the broth on a low simmer and the pot uncovered, pressure kept tight—watch the steam and let me know if it stays clear. Will ping you with the results soon.