Chicken broth is one of those elements that are nice to have on hand. I use it for sauces, gravies, rice, and as a more flavorful substitution for water. However, I frequently do not use an entire container of store-bought broth at one time, so can end up wasting it if I do not use the rest before it goes bad. Also, when I buy a whole chicken and butcher it myself, I end up with bones and things which can be used to make broth instead of just tossing them. Making a batch of chicken broth at home is pretty easy, cost-effective, and can make use of things that would have just been thrown away otherwise.
This recipe is more of a technique as you can get very different results depending on the ingredients and process that you use. The “light” version is one that has a very subtle chicken flavor similar to the unsalted broth you may find in a grocery store. I find this more versatile as you can add flavors to it when using it for cooking. The “dark” broth, on the other hand, has a stronger chicken flavor which I usually balance with more onions, vegetables, and herbs. This is something that has enough flavor that it could be warmed and sipped without adding anything to it if desired. But it also is great for rich gravy or pan sauces, or when you want some more flavor in your rice.
I tend to make a batch of broth about two times a year alternating between the “light” and “dark” versions. This tends to keep enough broth in my pantry to not have to pick up any from the grocery store. However, canning or even freezing the broth can be dangerous. Therefore I am not going to make any recommendations about storage or provide details on how I store my broth. While I have not (yet) had any issues with food spoilage, if you plan to can the broth using a pressure cooker (a water bath is definitely not safe), or freeze it, please research the options fully before attempting them.
A full written recipe may be found here: https://cook.karylstein.com/g/family/r/chicken-broth