Sure, you can purchase quality broth at your local ShopRite, Whole Foods, Publix, or Cub Foods, but is it gelatinous? With a little effort to source the proper bones and learn the methodology, you can prepare collagen-rich broth with minimal time commitment. What cooking method works best for making homemade broth (i.e., stove top, slow cooker, pressure cooker)? Since I have used all three methods, I have an opinion. As is evident from my photo below, which shows the final step of straining cooked meat and veggies from the broth, I prefer the Instant Pot, which in this application is used as a pressure cooker. This is not to say that a soup pot set over a low flame, or a slow cooker set on low setting, won't do the job. But, my experience is that it kinda doesn't. Not as easily or effectively anyway.
One reason is that with the stove top and slow cooker methods, water evaporates rather quickly. So, you have a choice. Replenish the water as it evaporates, or be content with less broth. The problem with adding more water is that you will dilute the broth's gelatinous consistency and lose flavor. There are other benefits to using the Instant Pot, which are prolifically addressed in the blogosphere, but liquid/moisture and nutrient retention are important to me when selecting a cooking method.