Question: I am tired of using canned broth/stock and would like to make my own - any suggestions as to the proper technique and parts to use?

Answer: 
I'd also add that if you have access to a pressure cooker, you can make stock more quickly and have the added benefit of it staying more clear instead of getting cloudy. I also personally think it tastes better.
We start with our older laying hens & roosters. remove Head, dip in boiling water pluck chicken. Next gut. Place aside giblets. Wash in cold well water. Place in large pressure cooker. With salt, onion chopped, garlic, pepper, morening leaf. Feet may be left on. Cook 4 to 6 hours till meat falls of bones. Cool. remove grease from top. Remove all bones. Large chunks of chicken cut up. Taste broth. You may wish to add more spice. Put pot back on stove boil to reduce till you have flavor you wish. Cool. Put in bags. Remove all air. Use masking tape & pen to label bags. Freeze till needed. The secret to good chicken stock is to not use fryers or bakers but your older chickens free range ones.