If it's available in your area, you might also try broth from a carton. Chicken broth is the only version I'd recommend (beef and other broths from a can/carton taste like crud to me). After purchasing more than a dozen cartons/cans and blind testing against my homemade broth, Swanson seemed like an acceptable substitute in dishes where it wasn't the primary ingredient.
You should give homemade stock a shot too! Even if you're limited with your freezer space, you can reduce the homemade stock to a syrup/glace consistency and freeze in ice-trays (then transfer to a ziplock bag). Try it on a day that you know you'll be home. Makes the house smell great, and blows any cube/carton/can out of the water. I make a ton of it twice a year, and then reduce/cube as above.
I recommend two big pots and a $5 fat separator.
Here is my recipe which is very simple. Scale as needed...
8-lb Chicken wings, backs, and necks (use almost anything but the liver).
1 Gallon of filtered water (tap is okay if your town makes good water).
1-t Kosher Salt
No need for vegetables or herbs. Keeping it simple allows you to make multi-cultural dishes instead of just western foods. For example, I don't like my Sichuan dishes to taste like bay, thyme, and celery.
Put it all in a big stock pot over high heat and bring to a simmer. Skim off any foam from the surface of the water as it develops (caused by blood and free proteins). Turn back the heat to maintain the simmer and replenish water as needed to cover the chicken. After eight hours of simmering, strain the pot contents into another bowl/pot. Use the separator to remove the fat (save it for roasting potatoes or sauteed chicken breasts!). Then either pour the stock into ziplock containers (cool for an hour) and freeze, or put it back in a a pot and reduce to a syrup/glace. Then handle as above.
Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver