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 find whole chickens to be cheaper than the parts (wings, backs, whatever), so I regularly buy a couple whole birds, chop the breasts out (saving for later use), and then make stock with the remaining meat/bones/skin.

Place the chicken in a stock pot. Add a couple onions, carrots, celery stalks and some peppercorns. Cover with cold water. Bring to a bare simmer and cook for 2-3 hours. For ease, I usually bring the pot to a boil on the stove top, and then transfer to the oven at 250.

Strain the stock, chill, and then freeze for later use.
I serve rotisserie chicken once in a while - I save the bones in the freezer until I have enough to make a big batch of stock. I also save the tops and bottoms of celery stalks and other trimmings when I make veggie trays. The veg may get mushy from freezing but it still has great flavor to add to your stock. I find that for home use freezing the stock in 1-cup increments works great.