I read through the replies, but I think I'm still of a different mind. I'm no professional chef, but I've been cooking, enthusiastically, for a good 30 years. In my opinion, what produces the most flavorful chicken AND stock is to first roast. So whether it is chicken pieces (bone-in, I'm assuming) or the whole bird, the first step would be to roast it. Then pull most of the meat off of the bones. Return the bones and your vegetables and herbs to water and simmer for several hours to render the flavor from the bones.
Stock is made from simmering the bones. Broth is from the meat. Broth is weaker.
Life is too short to eat processed, artificially-colored, chemically-preserved, genetically-modified food. Or maybe that IS why life's too short.