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Bring 2 quarts of water to a boil
Heat chicken fat or neutral oil in a pot
Add thinly sliced carrot, onion, and smashed garlic cloves to hot oil and sweat until they get some color
Strip meat off the rotisserie chicken carcass and shred it into small pieces
Add shredded chicken meat and boiling water to the pot
Seal the pot with a lid and bring to pressure in an Instant Pot or pressure cooker
Cook at high pressure for 40 minutes for chicken stock
Allow pressure to release slowly or cool naturally
Strain the stock through a fine sieve
Season with salt to taste
Optional: Freeze stock into ice cubes and thaw slowly on a strainer in the fridge to create a crystal clear consommé