Broths --- from scratch or out of a can?

I have made a homemade broth from a boiling a chicken carcas in water with spices and was a little disappointed in it. Maybe I didn't do it quite right. Anyway, I prefer using stock out of a can, no matter if it is chicken or beef. The flavor is rich and it tastes good for making soups, boiling rice and noodles, etc.

I sometimes make chicken stock myself, if I'm doing a large batch of soups. I save chicken bones from when I do a roast chicken (which is almost weekly) and keep them in my freezer until I'm ready to make stock. I just place them in a big pot, cover with water, and add a few ribs of celery, a quartered onion, and a few carrots. Simmer for a few hours and skim the top, then remove the solids. Make sure you bring it back down to a cool temp so the fat rises (somehow some skin always manages to make it's way into mine). But since it takes so long, I usually only make stock if I'm making a big batch of something -- like chicken soup or gumbo. If I'm just making a sauce or gravy, I'll use a can of broth. The size is perfect and they keep indefinitely in the pantry. I also keep bullion cubes on hand for adding some pizzaz to rice dishes. I use a product called caldo con tomate to make mexican rice (it's that orange-pinkish tomato rice), or just plain chicken cubes for making white rice a little different. Chicken stock tastes better, of course. It's richer and has less sodium in it. You can buy paper cartons of stock in the soup aisle in most american grocery stores. Broth and bullion do not have the depth of flavor that stock has, but if you are just using it to flavor a meal instead of making a meal of it (like a soup), then I'd say do whatever is convenient for you!

I really do like home made broths and soups. Tins just cannot compete.

I like the broth from a can I can drink the chicken broth and my husband like the beef broth but I don't know how to make it homemade I imagine that it would be better for a person.