For chicken stock, buy whole chickens and save the backs and wing tips. Freeze wrapped individually in plastic wrap until you have about 8-9. Fill a canning kettle with the frozen bones, 3-4 onions, carrots, and celery .. you can add a few herbs too .. NO SALT. This doesn't take nearly as long to make as beef stock, as you don't have to roast the bones, and it cooks in about 3-4 hours on the stove top. Defat, strain and store same as the beef broth in freezer or by canning.
Forget those little bouillon cubes and broth in a can from the market.. make your own broth from bones that most people throw away.
Be sure when freezing to use freezer safe containers. I prefer to use straight sided glass jars (without narrow openings as these will crack), leaving about an inch or two for expansion as it freezes.
Broth is beautiful -