The most flavorful, full-bodied chicken stock takes hours to make on the stove—usually. Here’s a shortcut that doesn’t compromise on quality: add packets of unflavored gelatin to your stock ingredients and have stock in less than an hour.
If you want good flavour – roast the bones, some carrot and some onion @ 450F for a half hour or so, transfer to pot and add the water. Makes it ten times better. The gelatin is just for the body. The flavour comes from the bones/meat, and pulverizing them extracts the flavor more quickly.