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: 
Darens' recipe sounds lovely, if you are after a proper stock.

Here is a quick cheap alternative.

Freeze the bones and skin of a roast chicken once you have finished with them. 

When you need some quick stock, put the bits into a pan and cover with boiling water. 

Simmer for half an hour or so and then use a sieve to keep the bits behind..
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.