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..
One suggestion I would add is to freeze your stock in ice-cube trays, or in other small portions, so that you can parcel out the amount you need when you need it.