How many bones do you need for stock? (e.g. chicken or beef stock)

[solost]

Mrs. solost gets a rotisserie chicken every time she goes to Costco. I save all carcass bones, I’m not too careful to strip all the meat off the bones, and I freeze the carcass until I have 2 carcasses for a 6 quart instant pot. Or I do one Costco chicken carcass and a handful of raw chicken wings.

Can’t help with beef stock, since my typical beef encounters are boneless cuts like steaks or briskets.

Here’s a chicken stock thread I started a year ago in which people shared a lot of great tips, if you’re interested:

Let’s talk chicken stock

I made a batch of it over the weekend and just heated up and enjoyed a big mug of it. So, so good on a cold winter day. My method is, my wife brings home rotisserie chickens when she shops at Costco. I’ll freeze the leftover carcass, and when I have two of them I put them both in an Instant Pot with some celery, onion, garlic, thyme, bay leaf and whole peppercorns. Then I fill with water and a small splash of apple cider vinegar (the vinegar’s acid is supposed to help render more collagen out o…