Pressure cook a whole rotisserie chicken (bones, meat, and all) for 20ish minutes for amazing chicken stock.
Better yet, eat the meat and pressure cook the bones. You still get great chicken stock, and also get to enjoy some good chicken. If one bird doesn’t give you enough bones, freeze it until you accumulate enough.



In my opinion, grilled cheeses really need that bit of acidity to be great grilled cheeses.