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Remove the bone from the chicken thighs by slicing to the left and right, then sliding the knife under the bone and cutting through.
Trim any extra fat and skin from the chicken thighs.
Place the bones and skin in an air fryer and roast for 12 minutes.
Season the chicken thighs with salt and pepper on both sides and let them rest for 30 minutes.
After the bones are roasted and the skin is crispy, place the bones in a pot with water and simmer for a few hours to make broth.
Heat a pan over medium heat and add the rendered fat from the air fryer.
Cook the chicken thighs in the pan until they look just like the desired doneness, about 2 minutes per side.
Add any desired vegetables to the pan and cook in the residual fat.